Effects of bacteriophage on the quality and shelf life of Paralichthys olivaceus during chilled storage

Journal of the Science of Food and Agriculture

Volumn 94, Issue 8, 2014, Pages 1657-1662

  Li, Meng ^a   Lin, Hong ^a   Khan, Muhammad Naseem ^a,b   Wang, Jingxue ^a   Kong, Linghong ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b PCSIR LABORATORIES COMPLEX   (Pakistan)

Author keywords

Bacteriophage; Chilled storage; Food preservation; Paralichthys olivaceus; Shewanella putrefaciens

Indexed keywords

BACTERIA (MICROORGANISMS); PARALICHTHYS OLIVACEUS; PLEURONECTOIDEI; SHEWANELLA PUTREFACIENS;

ANIMAL; BACTERIOPHAGE; COLD; FLOUNDER; FOOD CONTROL; FOOD PRESERVATION; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; SEA FOOD; SHEWANELLA PUTREFACIENS; TASTE; TIME; VIROLOGY;

ANIMALS; BACTERIOPHAGES; COLD TEMPERATURE; FLOUNDER; FOOD MICROBIOLOGY; FOOD PRESERVATION; SEAFOOD; SHEWANELLA PUTREFACIENS; TASTE; TIME FACTORS;

EID: 84900524666     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6475     Document Type: Article

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