Dry ice as a novel chilling medium along with water ice for short-term preservation of fish Emperor breams, lethrinus (Lethrinus miniatus)

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 4, 2004, Pages 485-493

  Jeyasekaran, G ^a   Ganesan, P ^a   Jeya Shakila, R ^a   Maheswari, K ^a   Sukumar, D ^a  

^a MADRAS VETERINARY COLLEGE   (India)

Author keywords

Biochemistry; Dry ice; Emperor breams; Microbiology; Quality; Water ice

Indexed keywords

BACTERIOLOGY; BIOCHEMISTRY; COLD STORAGE; COMPOSITION EFFECTS; FOOD PRODUCTS; FREEZING; MICROBIOLOGY; ORGANIC COMPOUNDS; QUALITY ASSURANCE;

CHILLING MEDIUM; DRY ICE; EMPEROR BREAMS; HYPOXANTHINE; LETHRINUS MINIATUS; WATER ICE;

FOOD PRESERVATION;

CARBON DIOXIDE; HYPOXANTHINE;

ANAEROBIC BACTERIUM; ARTICLE; BACTERIUM CONTAMINATION; COLIFORM BACTERIUM; COLONY FORMING UNIT; CONTROLLED STUDY; FISH; FOOD ANALYSIS; FOOD FREEZING; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD STORAGE; LACTIC ACID BACTERIUM; NONHUMAN; PROCESS OPTIMIZATION;

BACTERIA (MICROORGANISMS); LETHRINUS; LETHRINUS MINIATUS;

EID: 7744225589     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.06.003     Document Type: Article

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