Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C-Reference-Cited by-同舟云学术

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Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C

Published:2016-08 Issue: Volume:57 Page:144-150
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Churchill Olivia J.,Fernandez-Piquer Judith,Powell Shane M.,Tamplin Mark L.

Funder

Huon Aquaculture

Tasmanian Institute of Agriculture

University of Tasmania

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference48 articles.

1. Modelling transfer of Listeria monocytogenes during slicing of 'gravad' salmon;Aarnisalo;Intern. J. Food Microbiol.,2007

2. Australian Fisheries and Aquaculture Statistics 2013;ABARE,2014

3. A dynamic approach to predicting bacterial growth in food;Baranyi;Intern. J. Food Microbiol.,1994

4. ComBase: a common database on microbial responses to food environments;Baranyi;J. Food Prot.,2004

5. Prevalence and growth of Listeria monocytogenes in naturally contaminated cold-smoked salmon;Beaufort;Lett. Appl. Microbiol.,2007

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