Control of microbiological quality and shelf-life of catfish(Clarias gariepinus)by chemical preservatives and smoking-Reference-Cited by-同舟云学术

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Control of microbiological quality and shelf-life of catfish(Clarias gariepinus)by chemical preservatives and smoking

Published:1996-05 Issue:5 Volume:80 Page:465-470
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Efiuvwevwere B.J.O.,Ajiboye M. O.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1996.tb03244.x/fullpdf

Reference20 articles.

1. Quality changes of Nigerian traditionally processed fresh water fish species. I. Nutritive and organoleptic changes;Afolabi;Journal of Food Technology,1984

2. Multiple range and multiple F tests;Duncan;Biometrics,1955

Cited by 21 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. BASIC QUALITY CRITERIA AND SHELF LIFE OF HOT SMOKED ANTALYA BARB (CAPOETA ANTALYENSIS);Carpathian Journal of Food Science and Technology;2023-10-30

2. Clarias gariepinus;CABI Compendium;2022-01-07

3. Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products;Foodborne Pathogens and Antibiotic Resistance;2017-02-22

4. Utilisation of antimicrobial agents at pre- and post-smoking on the microbial quality of hot-smoked rainbow trout(Oncorhynchus mykiss)fillets;Acta Alimentaria;2015-06

5. Preservation of Fish by Curing;Seafood Processing;2013-11-30

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