Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis)

✍ Scribed by Ole Mejlholm; Tina D. Devitt; Paw Dalgaard

• Book ID: 113647663
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 493 KB
• Volume: 157
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2012.04.006