Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon

Author:

Stohr V.,Joffraud J.J.,Cardinal M.,Leroi F.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Bacterial spoilage of meat and cured meat products;Borch;International Journal of Food Microbiology,1996

2. Shelf-life of vacuum-packed smoked salmon; microbiological and chemical changes during storage;Civera;Archiv für Lebensmittelhygiene,1995

3. Commission of the European Communities (1995). Commission decision of 8 March 1995 fixing the TVB-N (total volatile basic nitrogen) limit values for certain categories of fishery products and specifying the analysis methods to be used. Commission of the European Communities C (95) 362 final, Brussels, 8 March 1995.

4. An absorption apparatus for the micro-determination of certain volatile substances;Conway;Biochemical Journal,1933

5. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes;Dainty;Journal of Applied Bacteriology Symposium Suppl.,1992

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