The sensory characteristics and biochemical freshness-indicator contents of rainbow trout (Oncorhynchus mykiss) stored for up to 12 days (a) in ice without previous gutting (group A), (b) in ice after gutting (group B) and (c) under refrigeration (4±5 °C) after gutting and vacuum-packing (group C) w
✦ LIBER ✦
Changes in sheath properties of rainbow trout eggs during cold and frozen storage
✍ Scribed by L. Stodołnik; M. Salacki; E. Rogozińska
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 460 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0140-7007
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## Abstract The purpose of this study was to investigate the effect of applying two __Lactobacillus__ protective cultures on microbiological, chemical and odour changes during storage of refrigerated vacuum‐packed rainbow trout (__Oncorrynchus mykiss__) fillets. __Lactobacillus sakei__ CECT 4808 an
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