Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure

International Journal of Food Science and Technology

Volumn 38, Issue 6, 2003, Pages 713-727

  Linton, M ^a   Mc Clements, J M J ^a   Patterson, M F ^a,b  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Cold storage; Microflora; Preservation; Psychrotrophs; Seafood

Indexed keywords

PRESSURE TREATMENT;

COLD STORAGE; FOOD PRODUCTS; HYDROSTATIC PRESSURE; MICROBIOLOGY;

FOOD PRESERVATION;

ACINETOBACTER; BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); NEGIBACTERIA; OSTREIDAE; PECTINIDAE; POSIBACTERIA;

EID: 0141860761     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00724.x     Document Type: Article

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