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Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria
Skjerdal, T.; Ranneklev, S. (2006). Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria, in: Luten, J.B. et al. (Ed.) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. pp. 349-358
In: Luten, J.B. et al. (Ed.) (2006). Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers: The Netherlands. ISBN 90-8686-005-2. 567 pp., more

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Keywords
    Bacteria; Risks; Storage conditions; Storage life; Marine

Authors  Top 
  • Skjerdal, T.
  • Ranneklev, S.

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