Importance of autolysis and microbiological activity on quality of cold-smoked salmon-Reference-Cited by-同舟云学术

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Importance of autolysis and microbiological activity on quality of cold-smoked salmon

Published:1996-03 Issue:2 Volume:29 Page:181-188
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hansen Lisbeth Truelstrup,Gill Tom,Røntved Susanne Drewes,Huss Hans Henrik

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Lactic acid bacteria: classification and physiology;Axelsson,1993

2. Genus II. Photo-bacterium Beijerinck 1889, 401AL;Baumann,1984

3. Studies of Salmonids Packed and Stored Under a Modified Atmosphere;Cann,1984

4. An absorbanee apparatus for the micro-determination of certain volatile substances. I. The micro-determination of ammonia;Conway;Biochem. J.,1933

5. The spoilage of vacuum-packed beef by cold tolerant bacteria;Dainty,1979

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