Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 degrees C.
about
Carnobacterium: positive and negative effects in the environment and in foodsDevelopment of a rapid real-time PCR method as a tool to quantify viable Photobacterium phosphoreum bacteria in salmon (Salmo salar) steaks.Explorative multivariate analyses of 16S rRNA gene data from microbial communities in modified-atmosphere-packed salmon and coalfish.Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua) at superchilled temperatures.Histidine decarboxylases and their role in accumulation of histamine in tuna and dried saury.Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.Biogenic amines in fish, fish products and shellfish: a review.Introducing a Novel Media to Improve the Recovery of Culturable Bacteria from the Fish Parasite Anisakis spp. larvae (Nematoda: Anisakidae).Application of modified atmosphere packaging on aquacultured fish and fish products: A review.Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products.Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review.Cloning and sequencing of the histidine decarboxylase genes of gram-negative, histamine-producing bacteria and their application in detection and identification of these organisms in fish.Influence of Thawing Methods and Storage Temperatures on Bacterial Diversity, Growth Kinetics, and Biogenic Amine Development in Atlantic Mackerel.Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids.Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon.Quantitative PCR method for evaluating freshness of whiting (Merlangius merlangus) and plaice (Pleuronectes platessa).Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 degrees C.Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored on ice.Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum.Scientific and technical assistance on the evaluation of the temperature to be applied to pre-packed fishery products at retail levelThe effect of temperature on the bacterial load and microbial composition in Norway lobster (Nephrops norvegicus) tail meat during storage.Microbiomes Associated With Foods From Plant and Animal Sources
P2860
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P2860
Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 degrees C.
description
2002 nî lūn-bûn
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2002年の論文
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2002年学术文章
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2002年学术文章
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2002年学术文章
@zh-cn
2002年学术文章
@zh-hans
2002年学术文章
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2002年学术文章
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2002年學術文章
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2002年學術文章
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name
Microbial spoilage and formati ...... (Salmo salar) at 2 degrees C.
@en
Microbial spoilage and formati ...... ified atmosphere-packed salmon
@nl
type
label
Microbial spoilage and formati ...... (Salmo salar) at 2 degrees C.
@en
Microbial spoilage and formati ...... ified atmosphere-packed salmon
@nl
prefLabel
Microbial spoilage and formati ...... (Salmo salar) at 2 degrees C.
@en
Microbial spoilage and formati ...... ified atmosphere-packed salmon
@nl
P2093
P2860
P1476
Microbial spoilage and formati ...... (Salmo salar) at 2 degrees C.
@en
P2093
P2860
P304
P356
10.1046/J.1365-2672.2002.01588.X
P577
2002-01-01T00:00:00Z