Compositional changes and spoilage in fish (part II) ‐ microbiological induced deterioration
Abstract
Covers the quantitative and qualitative aspects of micro‐organisms present in fish and the factors which affect sea food quality. Several methods can be employed to counter deterioration ‐ low temperature, storage, dehydration, canning, modified atmosphere, packaging, irradiation and chemical or biological preservatives.
Keywords
Citation
Fraser, O.P. and Sumar, S. (1998), "Compositional changes and spoilage in fish (part II) ‐ microbiological induced deterioration", Nutrition & Food Science, Vol. 98 No. 6, pp. 325-329. https://doi.org/10.1108/00346659810235242
Publisher
:MCB UP Ltd
Copyright © 1998, MCB UP Limited