Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria
Skjerdal, T.; Ranneklev, S. (2006). Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria, in: Luten, J.B. et al. (Ed.) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. pp. 349-358 In: Luten, J.B. et al. (2006). Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers: The Netherlands. ISBN 90-8686-005-2. 567 pp., more |
