Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salarL.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods-Reference-Cited by-同舟云学术

Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salarL.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods

Published:2018-11-15 Issue:12 Volume:83 Page:3099-3109
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lerfall Jørgen¹^ORCID,Jakobsen Anita Nordeng¹,Skipnes Dagbjørn²,Waldenstrøm Lene¹,Hoel Sunniva¹,Rotabakk Bjørn Tore²

Affiliation:

1. Dept. of Biotechnology and Food ScienceNorwegian Univ. of Science and Technology (NTNU) NO‐7491 Trondheim Norway

2. Dept. of Processing TechnologyNofima AS P.O. Box 327 NO‐4002 Stavanger Norway

Funder

Regional Research Found Mid-Norway

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14384

Reference48 articles.

1. Check-all-that-apply questions: Influence of attribute order on sensory product characterization

2. PCR-based community structure studies of Bacteria associated with eukaryotic organisms: A simple PCR strategy to avoid co-amplification of eukaryotic DNA

3. Sous vide cooking: A review

4. A dynamic approach to predicting bacterial growth in food

5. Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)

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