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Differences in chemical, microbial and sensory quality parameters of the marinated ascidia Microcosmus sabatieri Roule, 1885 during storage at 6 degrees C under vacuum conditions
(2008)Chemical, microbial and sensory quality aspects of the marinated ascidia Microcosmus sabatieri Roule, 1885, were examined over a 150-day period at 6 degrees C, under vacuum and air (control) packaging conditions using three ... -
Effect of marinating and vacuum storage at 6 degrees C on the fate of chemical, microbial and sensory quality indices of echinoid gonads Paracentrotus lividus Lamark, 1816
(2009)P>Chemical, microbial and sensory quality indices of raw and marinated sea urchin Paracentrotus lividus Lamark, 1816, were determined. Marinades were prepared using three different formulations and stored over a 75-day ... -
Microbiological aspects and shelf life of processed seafood products
(2013)BACKGROUND: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with ...