Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °c)

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2120-2126

  Jeya Shakila, Robinson ^a   Jeyasekaran, Geevaretnam ^a   Vijayakumar, Arumugam ^a   Sukumar, Durairaj ^a  

^a TAMIL NADU DR J JAYALALITHAA FISHERIES UNIVERSITY   (India)

Author keywords

Cook chill; Fish cakes; Microbial quality; Microbial safety; Quality; Safety; Sea food; Shelf life; SVCC process; Vacuum pack

Indexed keywords

BACILLI (CLASS); BACTERIA (MICROORGANISMS); CLOSTRIDIA; LETHRINUS; STAPHYLOCOCCUS;

EID: 70350236657     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02047.x     Document Type: Article

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