| dc.contributor.author |
Kirby, R |
en |
| dc.contributor.author |
Silva, M |
en |
| dc.contributor.author |
Capell, C |
en |
| dc.contributor.author |
Vaz-Pires, P |
en |
| dc.contributor.author |
Gibbs, P |
en |
| dc.contributor.author |
Davies, A |
en |
| dc.contributor.author |
Jehanno, D |
en |
| dc.contributor.author |
Thuault, D |
en |
| dc.contributor.author |
Nychas, G |
en |
| dc.contributor.author |
Luten, J |
en |
| dc.date.accessioned |
2014-06-06T06:44:31Z |
|
| dc.date.available |
2014-06-06T06:44:31Z |
|
| dc.date.issued |
2001 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1106/XBYD-LDNF-8NGY-44HG |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1931 |
|
| dc.subject |
lactobacillus plantarum |
en |
| dc.subject |
Potassium |
en |
| dc.subject |
pseudomonas putida |
en |
| dc.subject |
Synergistic Effect |
en |
| dc.subject |
High Sensitivity |
en |
| dc.subject |
Heat Treatment |
en |
| dc.title |
Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1106/XBYD-LDNF-8NGY-44HG |
en |
| heal.publicationDate |
2001 |
en |
| heal.abstract |
A cocktail made up of six bacteria isolated from fish was subjected to various heats (30 °C and 60 °C, 20 s) and chemical preservative stresses, alone and in combination. The chemical preservatives tested were potassium sorbate (PS, 1%), trisodium phosphate (TSP, 10%) and tetrasodium pyrophosphate (TSPP, 3%). Heating the bacteria at 60 °C for 20 s resulted in an |
en |
| heal.journalName |
Food Science and Technology International |
en |
| dc.identifier.doi |
10.1106/XBYD-LDNF-8NGY-44HG |
en |