Effects of different cooling techniques on bacterial succession and other spoilage indicators during...
Effects of different cooling techniques on bacterial succession and other spoilage indicators during storage of whole, gutted haddock (Melanogrammus aeglefinus)
About this item
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Author / Creator
Publisher
Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag
Journal title
Language
English
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Publication information
Publisher
Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag
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More information
Scope and Contents
Contents
Effective cooling of newly caught fish is of great importance to inhibit bacterial growth and therefore increase quality, safety and shelf life of the product. In this study, two commercial cooling media (liquid ice A and B) were tested and their performance was compared to conventional plate ice during chilled 8-day storage of whole, gutted haddoc...
Alternative Titles
Full title
Effects of different cooling techniques on bacterial succession and other spoilage indicators during storage of whole, gutted haddock (Melanogrammus aeglefinus)
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Record Identifier
TN_cdi_proquest_miscellaneous_746299909
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_746299909
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-010-1273-z
