Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure-Reference-Cited by-同舟云学术

Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure

Published:2003-08 Issue:6 Volume:38 Page:713-727
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Linton M.,Mc Clements J. M. J.,Patterson M. F.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00724.x/fullpdf

Reference49 articles.

1. Anon . (1998 ). Schedule 2 of Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations (Northern Ireland) 1998 , (Council Directive 91/492/EEC).

2. Spoilage and shelf‐life extension of fresh fish and shellfish

3. E.Y. Bridson (1990 ). The Oxoid Manual , 6th edn. Section 2. Pp. 174 -176 , 174 -176 . Basingstoke, UK: Unipath Ltd.

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