Effect of different concentrations of sodium chloride on the growth of Staphylococcus aureus and Listeria monocytogenes in salted Silver Carp (Hypophthalmichthys molitrix) fish fillets
Salting of fish is a traditional method for fish preservation which reduces corruption, increase shelf life and is used in order to have an access to the new markets. In some countries, consuming semi-cooked or raw salted and smoked fish is well-liked. Due to the presence of halophilic microorganism...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2012-02-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_517372_5a0ec4041292e24880c13c8b6424d385.pdf |