Paarup, Torsten <br/><br/>
Sensory, chemical and bacteriological changes in vacuum-packed pressurised squid mantle (Todaropsis eblanae) stored at 4 degrees C.  [electronic resource] 

 -  International journal of food microbiology  Mar 2002 
 - 1-12 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(01)00701-2  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ammonia--metabolism<br/>Animals<br/>Bacteria--growth & development<br/>Carbon Dioxide<br/>Decapodiformes--microbiology<br/>Enterobacteriaceae--growth & development<br/>Food Microbiology<br/>Food Packaging--methods<br/>Food Preservation--methods<br/>Lactobacillus--growth & development<br/>Methylamines--metabolism<br/>Pressure<br/>Refrigeration<br/>Taste<br/>Time Factors<br/>Vacuum