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The bacteriology of ‘Scampi’(Nephrops norvegicus). I. Preliminary bacteriological, chemical and sensory studies

  • Published:2007-06-28 Issue:4 Volume:5 Page:375-385
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

WALKER P.,CANN D.,SHEWAN J. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference15 articles.

1. A Study of Some Organisms of Public Health Significance from Fish and Fishery Products

2. Burt , J.R. Murray , C.K. 1964 An Automated Procedure for Determining TMA Concentrations in Acid Extracts of Fish Muscle

3. Early , J.C. 1967 Processing Norway Lobsters

Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of temperature on the bacterial load and microbial composition in Norway lobster (Nephrops norvegicus) tail meat during storage;Journal of Applied Microbiology;2011-07-20

2. Chemical and sensory changes in iced Nephrops norvegicus as indices of spoilage;International Journal of Food Science & Technology;2007-06-28

3. Spoilage and spoilage indicators in queen scallops (Chlamys opercularis): I. Held in ice;International Journal of Food Science & Technology;2007-06-28

4. Post mortem changes and spoilage in rock lobster muscle;International Journal of Food Science & Technology;2007-06-28

5. The bacteriology of ‘scampi’(Nephrops norvegicus). III. Effects of processing;International Journal of Food Science & Technology;2007-06-28
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