In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)
作者： Svein Kristian Stormo , Torstein Skåra , Dagbjørn Skipnes , Izumi Sone , Mats Carlehög
DOI: 10.1080/10498850.2018.1499161
关键词: Heat processing 、 Food science 、 Shelf life 、 Pre rigor 、 Atlantic cod 、 Pasteurization 、 Environmental science 、 Gadus
摘要: In this study, we targeted the surface bacteria of high quality vacuum-packed cod loins to investigate how affected shelf life. After heat processing, storage temperature was kept at 4...
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