Microorganisms Isolated from Surimi Processing Operations
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05266.x/fullpdf
Reference26 articles.
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2. Nonstaining (KOH) method determination of Gram reactions of marine bacteria;Buck;Appl. Environ. Microbiol.,1982
3. Usefulness of electrophoretic pattern of cell envelope protein as a taxonomic tool for fishhold slime Moraxella species;Chai;Appl. Environ. Microbiol.,1981
4. Characteristics of heavily mucoid bacterial isolates from fish pen slime;Chai;Appl. Microbiol.,1975
5. Application of replica plating and computer analysis for rapid identification of bacteria in some foods. 1. Identification scheme;Corlett;Appl. Microbiol.,1965
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1. Lactic acid fermentation of kamaboko, a heated Alaska pollock surimi, enhances angiotensin I-converting enzyme inhibitory activity via fish protein hydrolysis;The Journal of General and Applied Microbiology;2024
2. Biodiversity of bacteria isolated from surimi made from Alaska pollock;Food Science and Technology Research;2023
3. The inhibition mechanism ofϵ‐polylysine againstBacillus cereusemerging in surimi gel during refrigerated storage;Journal of the Science of Food and Agriculture;2019-01-07
4. Isolation and characterization of psychrotolerant endospore-forming Sporosarcina species associated with minced fish meat (surimi);International Journal of Food Microbiology;2015-04
5. Microbiological Spoilage of Fish and Seafood Products;Compendium of the Microbiological Spoilage of Foods and Beverages;2009
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