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D. Bolton
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Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures
by
S. Pedrós-Garrido
,
S. Condón-Abanto
,
J.B. Calanche
,
J.A. Beltrán
,
J.G. Lyng
,
D
.
Bolton
,
N. Brunton
,
P. Whyte
Published in
Irish Journal of Agricultural and Food Research
(2021)
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Related Subjects
Agriculture (General)
Nutrition. Foods and food supply
S1-972
TX341-641
crust-freezing
enterobacteriaceae
salmon
shelf-life
skin-packaging
superchilling
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