Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

A. Amanatidou, O. Schlüter, K. Lemkau, L.G.M. Gorris, E.J. Smid, D. Knorr

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	87-98
Journal	Innovative Food Science and Emerging Technologies
Volume	1
DOIs	https://doi.org/10.1016/s1466-8564(00)00007-2
Publication status	Published - 2000

Keywords

@article{9d2a91147f914a6faadc53da8c1bb743,

title = "Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon",

keywords = "High pressure, Hurdle technology, Modified atmospheres, Salmon, Spoilage",

author = "A. Amanatidou and O. Schl{\"u}ter and K. Lemkau and L.G.M. Gorris and E.J. Smid and D. Knorr",

year = "2000",

doi = "10.1016/s1466-8564(00)00007-2",

language = "English",

volume = "1",

pages = "87--98",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

AU - Amanatidou, A.

AU - Schlüter, O.

AU - Lemkau, K.

AU - Gorris, L.G.M.

AU - Smid, E.J.

AU - Knorr, D.

PY - 2000

Y1 - 2000

KW - High pressure

KW - Hurdle technology

KW - Modified atmospheres

KW - Salmon

KW - Spoilage

U2 - 10.1016/s1466-8564(00)00007-2

DO - 10.1016/s1466-8564(00)00007-2

M3 - Article

VL - 1

SP - 87

EP - 98

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -