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...

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Autor principal:	Maria José Rodrigues
Format:	Artigo
Idioma:	Inglês
Publicat:	Frontiers Media S.A. 2014-06-01
Col·lecció:	Frontiers in Marine Science
Matèries:	Seafood quality modified atmosphere Salted and dried cod seafood microbiology sodium metabisulfite seafood shelflife vaccum
Accés en línia:	http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00174/full
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