Salted and dried Cod preserved by vacuum and modified atmosphere
Temperatures higher than 20ºC can boost the growth, on the salted and dried cod surface, of bacteria that present a red pigment (Rodrigues <i>et al</i>., 2003; Rodrigues <i>et al</i>., 2005). These organisms, besides the change of the food product appearance, also cause an unpleasant flavor and the...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2014-06-01
|
| Serie: | Frontiers in Marine Science |
| Soggetti: | |
| Accesso online: | http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00174/full |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|