Effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Pandalus borealis)

HomeResultsPublicationsEffects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Pandalus borealis)

Published 2006

Read in Norwegian

Publication details

Journal : Food science and technology international , vol. 12 , p. 445–454 , 2006

International Standard Numbers :
Printed : 1082-0132
Electronic : 1532-1738

Publication type : Academic article

Contributors : Sivertsvik, Morten; Birkeland, Sveinung

Issue : 5

Links :
DOI : doi.org/10.1177/10820132060701...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Morten Sivertsvik

Research Director