Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat content

Journal of Food Quality

Volumn 27, Issue 5, 2004, Pages 371-387

  Garcia Linares M C ^a   Gonzalez Fandos, E ^b   Garcia FERNANDEZ M C ^a   Garcia Arias M T ^a  

^a University of León   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; FATTY ACIDS; FOOD PRESERVATION; HEATING; OILS AND FATS; PACKAGING; VACUUM; VITAMINS;

FAT CONTENT; MICROBIAL QUALITY; NUTRITIONAL QUALITY; SOUS VIDE;

NUTRITION;

BACTERIA; FATS; FATTY ACIDS; HEAT TREATMENT; NUTRITION; PACKAGING; VACUUM; VITAMINS;

ENTEROBACTERIACEAE; SALMONIDAE;

EID: 12744261290     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.00676.x     Document Type: Article

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