Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

Food Microbiology

Volumn 21, Issue 2, 2004, Pages 193-201

  Gonzalez Fandos E ^a   Garcia Linares M C ^b   Villarino Rodriguez A ^b   Garcia Arias M T ^b   Garcia Fernandez M C ^b  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Fish; Microbiology; Safety; Sous vide; Trout

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM PERFINGENS; CLOSTRIDIUM PERFRINGENS; LISTERIA; LISTERIA MONOCYTOGENES; ONCORHYNCHUS; ONCORHYNCHUS MYKISS; SALMONIDAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 10744227028     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(03)00053-4     Document Type: Article

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