Causes of spoilage of thermally processed fish in Morocco-Reference-Cited by-同舟云学术

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Causes of spoilage of thermally processed fish in Morocco

Published:2007-06-28 Issue:4 Volume:22 Page:345-354
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

ABABOUCH L.,CHOUGUER L.,BUSTA F. F.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00498.x/fullpdf

Reference24 articles.

1. Histamine levels in commercially processed fish in Morocco;Ababouch;Journal of Food Protection,1986

2. Toxi-infections alimentaires d'origine microbienne;Boyer;Intoxications. Encyclopedie Medicochirurgicale,1972

3. Leakage potential of swelled cans of low acid foods collected from supermarkets;Davidson;Journal of Food Protection,1981

Cited by 3 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. HEAT TREATMENT OF FOODS | Spoilage Problems Associated with Canning;Encyclopedia of Food Microbiology;2014

2. HEAT TREATMENT OF FOODS | Spoilage Problems Associated with Canning;Encyclopedia of Food Microbiology;1999

3. Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils;Journal of Applied Bacteriology;1995-06

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