Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging
Salmon flesh spoilage can be greatly reduced through the use of preservation methods, using natural products combined with low temperature and packaging. Microbiological and physicochemical characteristics of fresh salmon fillets ( Salmo salar ), sprayed with an aromatic vinegar and stored in modifi...
Saved in:
Main Authors: | , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-11-01
|
Series: | Polish Journal of Food and Nutrition Sciences |
Subjects: | |
Online Access: | http://www.journalssystem.com/pjfns/Efficacy-of-an-aromatic-vinegar-in-reducing-psychrotrophic-bacteria-and-biogenic,112643,0,2.html |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|