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Microbiological and Chemical Changes of Surimi-Based Imitation Crab during Storage

✍ Scribed by IN HEE YOON; JACK R. MATCHES; BARBARA RASCO

Book ID
108813617
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
552 KB
Volume
53
Category
Article
ISSN
0022-1147

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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