Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures-Reference-Cited by-同舟云学术

Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures

Published:2011-03-18 Issue:4 Volume:46 Page:887-895
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Boziaris Ioannis S.,Kordila Aikaterini,Neofitou Christos

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02568.x/fullpdf

Reference45 articles.

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2. 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 Chemistry,2007

3. A non-autonomous differential equation to model bacterial growth;Baranyi;Food Microbiology,1993

4. Nephrops Species

5. Reduction of trimethylamine oxide by Shewanella spp. under modified atmospheres in vitro;Boskou;Food Microbiology,1997

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