Fish: Characteristics of lactic acid flora in vacuum-packed smoked salmon

被引:0
|
作者
机构
来源
Ind Aliment | / 336卷 / 367期
关键词
D O I
暂无
中图分类号
学科分类号
摘要
引用
收藏
相关论文
共 50 条
  • [21] Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures
    Tocmo, Restituto
    Krizman, Katja
    Khoo, Wei Jie
    Phua, Li Kai
    Kim, Minjeong
    Yuk, Hyun-Gyun
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2014, 13 (02): : 172 - 189
  • [22] KEEPING QUALITY OF VACUUM-PACKED SMOKED SARDINE FILLETS - MICROBIOLOGICAL ASPECTS
    BELTRAN, A
    PELAEZ, C
    MORAL, A
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1989, 188 (03): : 232 - 236
  • [23] PRODUCTION OF HISTAMINE AND TYRAMINE BY LACTIC-ACID BACTERIA ISOLATED FROM VACUUM-PACKED SUGAR-SALTED FISH
    LEISNER, JJ
    MILLAN, JC
    HUSS, HH
    LARSEN, LM
    JOURNAL OF APPLIED BACTERIOLOGY, 1994, 76 (05): : 417 - 423
  • [24] THE MICROBIAL-FLORA OF VACUUM PACKED SMOKED HERRING FILLETS
    MAGNUSSON, H
    TRAUSTADOTTIR, K
    JOURNAL OF FOOD TECHNOLOGY, 1982, 17 (06): : 695 - 702
  • [25] PREDICTIVE MODELING OF SURFACE GROWTH OF LACTIC-ACID BACTERIA IN VACUUM-PACKED MEAT
    NICOLAI, BM
    VANIMPE, JF
    VERLINDEN, B
    MARTENS, T
    VANDEWALLE, J
    DEBAERDEMAEKER, J
    FOOD MICROBIOLOGY, 1993, 10 (03) : 229 - 238
  • [26] LACTIC-ACID AND PH AS INDICATORS OF SPOILAGE FOR VACUUM-PACKED COOKED RING SAUSAGES
    KORKEALA, H
    ALANKO, T
    MAKELA, P
    LINDROTH, S
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1990, 10 (3-4) : 245 - 253
  • [27] INFLUENCE OF LACTIC-ACID BACTERIA AND THE OVERALL FLORA ON DEVELOPMENT OF PATHOGENIC BACTERIA IN VACUUM-PACKED, COOKED EMULSION-STYLE SAUSAGE
    NIELSEN, HJS
    ZEUTHEN, P
    JOURNAL OF FOOD PROTECTION, 1985, 48 (01) : 28 - 34
  • [28] The bacterial flora of vacuum-packed cold-smoked salmon stored at 7°C, identified by direct 16S rRNA gene analysis and pure culture technique
    Olofsson, T. C.
    Ahrne, S.
    Molin, G.
    JOURNAL OF APPLIED MICROBIOLOGY, 2007, 103 (01) : 109 - 119
  • [29] Reducing the psychrophillic bacteria hazard in vacuum-packed fresh pork meat by surface decontamination with lactic acid and lactic acid bacteria
    Daraba, A.
    JOURNAL OF ENVIRONMENTAL PROTECTION AND ECOLOGY, 2007, 8 (02): : 278 - 286
  • [30] Evaluation of changes in properties of PA/PE film used for vacuum-packed lactic acid cheese
    Steinka, I
    IRANIAN POLYMER JOURNAL, 2005, 14 (01) : 5 - 13