Physiochemical and Microbiological Quality of Lightly Processed Salmon ( Salmo salar L .) Stored Under Modified Atmosphere
Author:
Affiliation:
1. Dept. of Biotechnology and Food ScienceNorwegian Univ. of Science and Technology Sverresgate 12 7012 Trondheim Norway
2. Nofima AS Richard Johnsens Gate 4 4021 Stavanger Norway
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14852
Reference67 articles.
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2. The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO 2 in a seafood model product
3. Advisory Committee on the Microbiological Safety of Food. (2009).Report on the increased incidence of listeriosis in the UK. London UK.
4. Anderson S.(2000).Salmon color and the consumer. Paper presented at the IIFET 2000 Corvallis OR.
5. Economic inefficiency and environmental impact: An application to aquaculture production
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