The microbial flora of herring fillets after storage in carbon dioxide, nitrogen or air at 2°C-Reference-Cited by-同舟云学术

The microbial flora of herring fillets after storage in carbon dioxide, nitrogen or air at 2°C

Published:1983-08 Issue:1 Volume:55 Page:49-56
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Molin G.,Stenström Inga-Maj,Ternström A.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1983.tb02646.x/fullpdf

Reference32 articles.

1. Shelf-life studies on carbon dioxide packaged finfish from the Gulf of Mexico;Banks;Journal of Food Science,1980

2. Effect of hyperbaric carbon dioxide pressure on the microbial flora of pork stored at 4°C or 14°C;Blickstad;Journal of Applied Bacteriology,1981

3. Modified atmosphere storage of rock-fish (Sebastes miniatus) and silver salmon (Onchorhynchus kisutch);Brown;Journal of Food Science,1980

4. The effect of carbon dioxide on bacterial growth with special references to the preservation of fish. Part II. Gas storage of fresh fish;Coyne;Journal of the Society of Chemical Industry,1933

5. Effect of packaging under carbon dioxide, nitrogen or air on the microbial flora of pork stored at 4°C;Enfors;Journal of Applied Bacteriology,1979

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