Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures

Author:

Gram Lone,Trolle Gunilla,Huss Hans Henrik

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference18 articles.

1. Spoilage patterns of mackerel (Rastrelliger faughni Matsui) 2. Mesophilic and psychrophilic spoilage;Barile;ASEAN Food J.,1985

2. Detection and incidence of specific species of spoilage bacteria on fish. II. Relative incidence of Pseudomonas putrefaciens and fluorescent pseudomonads on haddock fillets;Chai;Appl. Microbiol.,1968

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

4. A conductance method for the assay and study of bacterial trimethylamine oxide reductase;Easter;J. Appl. Bacteriol.,1982

5. Enumeration of hydrogen sulphide-producing bacteria from anaerobically packaged pork;Fernandez-Coll;J. Food Protect.,1985

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