The effect of temperature on the bacterial load and microbial composition in Norway lobster (Nephrops norvegicus) tail meat during storage
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2011.05081.x/fullpdf
Reference54 articles.
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3. Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: effects of a preliminary treatment with an antimelanosic agent on enzymatic browning;Aubourg;Food Chem,2007
4. Bacterial reduction of trimethylamine oxide;Barrett;Annu Rev Microbiol,1985
5. Spoilage bacteria characteristic of foodstuffs (good and bad microbes);Björkroth;Duodecim,2009
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