Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C

Published 2016 View Full Article

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Title
Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C
Authors
Keywords
Listeria monocytogenes, Predictive modelling, Quality index method, Spoilage, Pseudomonas, spp.
Journal
FOOD MICROBIOLOGY
Volume 57, Issue -, Pages 144-150
Publisher
Elsevier BV
Online
2016-02-27
DOI
10.1016/j.fm.2016.02.006

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