Literature DB >> 32336837

SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH.

Alberto Pedrosa-Menabrito1, Joe M Regenstein1.   

Abstract

Entities:  

Year:  2007        PMID： 32336837      PMCID： PMC7166583          DOI： 10.1111/j.1745-4557.1988.tb00872.x

Source DB:  PubMed          Journal:  J Food Qual        ISSN： 0146-9428            Impact factor:   2.450


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  8 in total

1.  Pseudomonads and achromobacters in the spoilage of irradiated haddock of different preirradiation quality.

Authors:  R A Laycock; L W Regier
Journal:  Appl Microbiol       Date:  1970-09

2.  The development of aerobic spoilage flora on meat stored at chill temperatures.

Authors:  C O Gill; K G Newton
Journal:  J Appl Bacteriol       Date:  1977-10

Review 3.  Histamine (?) toxicity from fish products.

Authors:  S H Arnold; W D Brown
Journal:  Adv Food Res       Date:  1978

4.  The microbiology of fish and fishery products--a progress report.

Authors:  J M Shewan
Journal:  J Appl Bacteriol       Date:  1971-06

5.  Formation of histamine during bacterial decarboxylation of histidine in the flesh of some marine fishes.

Authors:  M Ferencík
Journal:  J Hyg Epidemiol Microbiol Immunol       Date:  1970

6.  A vital role for aquatic resources in feeding a hungry world.

Authors:  K J Whittle
Journal:  Proc Nutr Soc       Date:  1985-02       Impact factor: 6.297

7.  Extension of shelf life in refrigerated ground beef stored under an atmosphere containing carbon dioxide and carbon monoxide.

Authors:  D L Gee; W D Brown
Journal:  J Agric Food Chem       Date:  1978 Jan-Feb       Impact factor: 5.279

8.  Comparative effects of chlortetracycline, freezing, and gamma radiation on microbial population of ocean perch.

Authors:  J S Lee; C L Willett; S M Robison; R O Sinnhuber
Journal:  Appl Microbiol       Date:  1967-03
  8 in total

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