Shelf-life of ribbonfish (Trichiurus haumela) cured in salt with red halophlic bacteria (Salinicoccus roseus) and chemical preservatives

被引：0

|

作者：

Prasad, M.M. ^{[1
]}

Seenayya, G. ^{[2
]}

机构：

[1] Burla Research Centre, Central Institute of Fisheries Technology, Burla-768 017, India

[2] Department of Microbiology, Osmania University, Hyderabad, India

来源：

Journal of Food Science and Technology | 2009年 / 46卷 / 01期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

25

引用

收藏

页码：41 / 45

相关论文

共 3 条

[1] Shelf-life of ribbonfish (Trichiurus haumela) cured in salt with red halophlic bacteria (Salinicoccus roseus) and chemical preservatives
Prasad, M. M.
Seenayya, G.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (01): : 41 - 45
[2] Efficacy of heat treatment of salt contaminated with Salinicoccus roseus on the shelf life of cured ribbonfish (Trichiurus lepturus) Linnaeus 1758
Prasad, M. M.
Thampuran, Nirmala
Seenayya, G.
FISHERY TECHNOLOGY, 2007, 44 (02): : 205 - 212
[3] The impact of Salinicoccus roseus and heat treatment of salt on the shelf life of cured sciaenids (Johnius dussumieri Dussumieri's croaker)
Prasad, Mothadaka Mukteswar
Seenayya, Gunda
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2008, 17 (03) : 253 - 265