Microbiological Safety of Dry-Cured Fish from the Raw Material to the End of Processing-Reference-Cited by-同舟云学术

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Microbiological Safety of Dry-Cured Fish from the Raw Material to the End of Processing

Published:2023 Issue: Volume: Page:
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Author:

Indio Valentina,Savini Federica,Gardini Fausto,Barbieri Federica,Prandini Laura,Terefe Mekonnen Yitagele,Tomasello Federico,Giacometti Federica,Seguino Alessandro,Serraino Andrea,De Cesare Alessandra

Publisher

Elsevier BV

Reference74 articles.

1. Nutrient content of fish powder from low value fish and fish byproducts;A Toppe;Food Sci Nutr,2017

2. Preservation of Fish by Curing;S Arason;Seafood Processing,2014

3. Other spoilage bacteria;G Betts;Food Spoilage Microorganisms,2006

4. Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat;G Bienkiewicz;International Journal of Food Science,2022

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