Microbiological quality and shelf-life of vacuum-packaged "gravad" rainbow trout stored at 3 and 8 deg.C

Ulrike Lyhs, Janne Lahtinen, Maria Fredriksson-Ahomaa, Eija Hyytiä-Trees, Kai Elfing, Hannu Korkeala

    Research output: Contribution to journalArticleScientificpeer-review

    Original languageEnglish
    Pages (from-to)221-230
    JournalInternational Journal of Food Microbiology
    Volume70
    Issue number3
    Publication statusPublished - 2001
    MoE publication typeA1 Journal article-refereed

    Keywords

    • fish
    • growth curve
    • sensory property
    • temperature
    • vacuum-packaging

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