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International journal of food microbiology, v.31 no.1/3, 1996년, pp.221 - 229
Debevere, J. (Corresponding author. Tel: +32 9 2646177) , Boskou, G. (fax +32 9 2255510.)
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AbstractCod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 °C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the g...
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