Mejlholm, Ole <br/><br/>
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).  [electronic resource] 

 -  International journal of food microbiology  Jun 2012 
 - 16-27 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2012.04.006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--drug effects<br/>Colony Count, Microbial<br/>Food Contamination<br/>Food Handling--methods<br/>Food Packaging--methods<br/>Listeria monocytogenes--drug effects<br/>Models, Theoretical<br/>Pandalidae--microbiology<br/>Salts--pharmacology<br/>Shellfish--microbiology<br/>Staphylococcus aureus--growth & development<br/>Temperature