Cooked and brined shrimps packed in a modified atmosphere have a shelf‐life of >7 months at 0 °C, but spoil in 4–6 days at 25 °C

By P. Dalgaard, Lasse Vigel Jørgensen. 2000

93 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/216092f408b5fd475e76a449a6ceab377bf23dc2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. J. Emborg
2. B. G. Laursen
3. T. Rathjen
4. P. Dalgaard

In Food Science

1. J. Emborg
2. B. G. Laursen
3. T. Rathjen
4. P. Dalgaard

Citations in the corpus

• Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere‐packed salmon (Salmo salar) at 2°C (2002, methodology): “The tests were carried out as described in Dalgaard and Jørgensen (2000) and isolates identified according to Hammes et al. (1992).”