Query: title:(Spoilage of fish), Author: Leisner

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title:(Spoilage of fish) Author: Leisner

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Interpreted as:

title:(Spoilage AND of AND fish)

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10 items by relevance

1 Book chapter

Spoilage of fish

Leisner, J.J.; Gram, Lone

Encyclopedia of Food Microbiology — 2000, pp. 813-820

Year: 2000

Language: English

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2 Book chapter

FISH | Spoilage of Fish 10.1016/B978-0-12-384730-0.00125-7

Leisner, J.J.; Gram, L.

Encyclopedia of Food Microbiology — 2014, pp. 932-937

The high degree of perishability of fish has limited its consumption in a fresh state to areas close to its capture. Traditional curing techniques based on combinations of salting, drying, and smoking as well as more recent improvements in food technology have extended the shelf life of fish

Year: 2014

Language: English

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3 Book chapter

FISH | Spoilage of Fish 10.1006/rwfm.1999.1845

Leisner, J.J.; Gram, Lone

Encyclopedia of Food Microbiology — 2004, pp. 813-820

Year: 2004

Language: English

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jlk m cn ehifbdgpoa