Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods

Author:

Fernández-Segovia I.,Escriche I.,Fuentes A.,Serra J.A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference45 articles.

1. Desalting of wet salted cod, effect of the freshness of the raw material;Akse,1996

2. Analysis of some cod-desalting process variables;Andres;Journal of Food Engineering,2005

3. Method 950.46 and 980.17. Official Methods of Analysis of Association of Official Analytical Chemists;AOAC,1997

4. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets;Arashisar;International Journal of Food Microbiology,2004

5. Modelling of the cod desalting operation;Barat;Journal of Food Science,2004

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