Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 °C

Food Microbiology

Volumn 24, Issue 5, 2007, Pages 508-516

  Lyhs, Ulrike ^a   Lahtinen, Janne ^b   Schelvis Smit, Rian ^c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF HELSINKI   (Finland)

^c NONE   (Finland)

Author keywords

Maatjes herring; Microbiological quality; Modified atmosphere packaging; Storage

Indexed keywords

NITROGEN; OXYGEN;

AIR; ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LIPID METABOLISM; METABOLISM; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; SAFETY; SEA FOOD; STANDARD; TASTE; TEMPERATURE; TIME; VACUUM;

AIR; ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LIPID METABOLISM; NITROGEN; OXIDATION-REDUCTION; OXYGEN; SEAFOOD; TASTE; TEMPERATURE; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); CLUPEIDAE; ENTEROBACTERIACEAE;

EID: 33947211241     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.08.003     Document Type: Article

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