Search Results - "Churchill, Olivia J."

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    Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C

    Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C by Churchill, Olivia J., Fernandez-Piquer, Judith, Powell, Shane M., Tamplin, Mark L.

    Published in Food microbiology (01-08-2016)
    “…Predictive models offer efficient means to manage the quality and safety of highly perishable seafood. Salmon is an increasingly popular seafood, and relies on…”
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  2. 2
    Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 degree C

    Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 degree C by Churchill, Olivia J, Fernandez-Piquer, Judith, Powell, Shane M, Tamplin, Mark L

    Published in Food microbiology (01-08-2016)
    “…Predictive models offer efficient means to manage the quality and safety of highly perishable seafood. Salmon is an increasingly popular seafood, and relies on…”
    Get full text
    Journal Article
    Save to List
    Saved in:

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