Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon
- 1 January 1995
- journal article
- Published by Elsevier in Food Research International
- Vol. 28 (2) , 123-130
- https://doi.org/10.1016/0963-9969(95)90795-c
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Quantification and characterization of microbial populations associated with spoiled, vacuum-packed Vienna sausagesFood Microbiology, 1991
- Umami revisited: The relationship between inosine monophosphate, hypoxanthine and smiley scales for fish flavorFood Reviews International, 1990
- Classification of Lactobacillus divergens, Lactobacillus piscicola, and Some Catalase-Negative, Asporogenous, Rod-Shaped Bacteria from Poultry in a New Genus, CarnobacteriumInternational Journal of Systematic and Evolutionary Microbiology, 1987
- Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatographyJournal of Agricultural and Food Chemistry, 1985
- Media for EnterobacteriaceaeInternational Journal of Food Microbiology, 1985
- The microbial flora of vacuum packed smoked herring filletsInternational Journal of Food Science & Technology, 1982
- Anaerobic Fish Spoilage by Bacteria I. Biochemical Changes in Herring ExtractsJournal of Applied Bacteriology, 1979
- CATHEPTIC ACTIVITY OF FISH MUSCLEJournal of Food Science, 1972
- Bacteria Active in the Spoilage of Certain Sea FoodsJournal of Applied Bacteriology, 1971
- Amines in Fish Muscle: II. Development of Trimethylamine and Other AminesJournal of the Fisheries Research Board of Canada, 1945