Blar i Institutt for bioteknologi og matvitenskap på tidsskrift "Journal of Applied Microbiology"
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Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi
(Journal article, 2017)Aims This study was conducted to assess the effects of different storage temperatures (4–20°C), on bacterial concentrations, growth rates and community structure in fresh retail sushi, a popular retail product with a ... -
Growth and spoilage metabolites production of a mesophilic Aeromonas salmonicida strain in Atlantic salmon (Salmo salar L.) during cold storage in modified atmosphere
(Journal article; Peer reviewed, 2020)Aims The aim of the study was to quantify the growth kinetic parameters and spoilage‐associated metabolites of an inoculated strain of Aeromonas salmonicida in pre‐rigor filleted Atlantic salmon (Salmo salar L.) stored ...