Microbiological aspects and shelf life of processed seafood products

Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets

(2010) Suhendan Mol et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C

(2010) Khalid I. Sallam   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

(2010) A. FUENTES et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

(2010) M. Aponte et al.   LETTERS IN APPLIED MICROBIOLOGY

Unknown

(2010) Sevim Kose   Turkish Journal of Fisheries and Aquatic Sciences

KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO “LAKERDA”

(2009) NURAY ERKAN et al.   JOURNAL OF FOOD BIOCHEMISTRY