Combine Effect of Potassium Sorbate and Dry Salting on the Shelf Life Sardine (Sardina pilchardus)
Author:
Publisher
Medwell Publications
Subject
General Earth and Planetary Sciences,General Environmental Science
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1. Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5–7°C)
2. Salted cod manufacturing: influence of salting procedure on process yield and product characteristics
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4. The microbial ecology of processing equipment in different fish industries—analysis of the microflora during processing and following cleaning and disinfection
5. Effect of Potassium Sorbate and Citric Acid Sprays on Growth of Listeria monocytogenes on Cooked Crawfish (Procambarus clarkii) Tail Meat at 4°C
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