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...

Celý popis

Podrobná bibliografie

Hlavní autor:	Maria José Rodrigues
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2014-06-01
Edice:	Frontiers in Marine Science
Témata:	Seafood quality modified atmosphere Salted and dried cod seafood microbiology sodium metabisulfite seafood shelflife vaccum
On-line přístup:	http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00174/full
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!