Effect of temperature on the spoilage rate of whole, unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus

Food Microbiology

Volumn 24, Issue 4, 2007, Pages 419-424

  Robson, Anthony A ^a   Kelly, Maeve S ^b   Latchford, John W ^a  

^a BANGOR UNIVERSITY   (United Kingdom)

^b SCOTTISH MARINE INSTITUTE   (United Kingdom)

Author keywords

Bacteria; Cancer pagurus; Carcinus maenas; Necora puber; Shelf life; Spoilage; Thermal shock; Unprocessed

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BRACHYURA; FOOD CONTAMINATION; FOOD PRESERVATION; HUMAN; METHODOLOGY; MICROBIOLOGY; SAFETY; SHELLFISH; TEMPERATURE; TIME;

ANIMALS; BRACHYURA; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD PRESERVATION; HUMANS; SHELLFISH; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); CANCER PAGURUS; CARCINUS MAENAS; DECAPODA (CRUSTACEA); NECORA PUBER;

EID: 33845896319     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.07.016     Document Type: Article

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