Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators

Bibliographic Details
Published in:Food and Bioprocess Technology
Main Authors: Fidalgo, Liliana G., Castro, Rodolfo, Trigo, Marcos, Aubourg, Santiago P., Delgadillo, Ivonne, Saraiva, Jorge A.
Other Authors: Fundação para a Ciência e a Tecnologia, Consejo Superior de Investigaciones Científicas
Format: Article in Journal/Newspaper
Language:English
Published: Springer Science and Business Media LLC 2019
Subjects:
Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1007/s11947-019-02346-3
http://link.springer.com/content/pdf/10.1007/s11947-019-02346-3.pdf
http://link.springer.com/article/10.1007/s11947-019-02346-3/fulltext.html
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spelling crspringernat:10.1007/s11947-019-02346-3 2023-05-15T15:30:12+02:00 Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators Fidalgo, Liliana G. Castro, Rodolfo Trigo, Marcos Aubourg, Santiago P. Delgadillo, Ivonne Saraiva, Jorge A. Fundação para a Ciência e a Tecnologia Consejo Superior de Investigaciones Científicas 2019 http://dx.doi.org/10.1007/s11947-019-02346-3 http://link.springer.com/content/pdf/10.1007/s11947-019-02346-3.pdf http://link.springer.com/article/10.1007/s11947-019-02346-3/fulltext.html en eng Springer Science and Business Media LLC http://www.springer.com/tdm http://www.springer.com/tdm Food and Bioprocess Technology volume 12, issue 11, page 1895-1906 ISSN 1935-5130 1935-5149 Industrial and Manufacturing Engineering Process Chemistry and Technology Safety, Risk, Reliability and Quality Food Science journal-article 2019 crspringernat https://doi.org/10.1007/s11947-019-02346-3 2022-01-14T15:38:22Z Article in Journal/Newspaper Atlantic salmon Salmo salar Springer Nature (via Crossref) Food and Bioprocess Technology 12 11 1895 1906
institution Open Polar
collection Springer Nature (via Crossref)
op_collection_id crspringernat
language English
topic Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
spellingShingle Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
Fidalgo, Liliana G.
Castro, Rodolfo
Trigo, Marcos
Aubourg, Santiago P.
Delgadillo, Ivonne
Saraiva, Jorge A.
Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators
topic_facet Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
author2 Fundação para a Ciência e a Tecnologia
Consejo Superior de Investigaciones Científicas
format Article in Journal/Newspaper
author Fidalgo, Liliana G.
Castro, Rodolfo
Trigo, Marcos
Aubourg, Santiago P.
Delgadillo, Ivonne
Saraiva, Jorge A.
author_facet Fidalgo, Liliana G.
Castro, Rodolfo
Trigo, Marcos
Aubourg, Santiago P.
Delgadillo, Ivonne
Saraiva, Jorge A.
author_sort Fidalgo, Liliana G.
title Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators
title_short Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators
title_full Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators
title_fullStr Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators
title_full_unstemmed Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators
title_sort quality of fresh atlantic salmon (salmo salar) under hyperbaric storage at low temperature by evaluation of microbial and physicochemical quality indicators
publisher Springer Science and Business Media LLC
publishDate 2019
url http://dx.doi.org/10.1007/s11947-019-02346-3
http://link.springer.com/content/pdf/10.1007/s11947-019-02346-3.pdf
http://link.springer.com/article/10.1007/s11947-019-02346-3/fulltext.html
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food and Bioprocess Technology
volume 12, issue 11, page 1895-1906
ISSN 1935-5130 1935-5149
op_rights http://www.springer.com/tdm
http://www.springer.com/tdm
op_doi https://doi.org/10.1007/s11947-019-02346-3
container_title Food and Bioprocess Technology
container_volume 12
container_issue 11
container_start_page 1895
op_container_end_page 1906
_version_ 1766360641425113088

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