Could Modifications of Processing Parameters Enhance the Growth and Selection of Lactic Acid Bacteria in Cold-Smoked Salmon to Improve Preservation by Natural Means?

AuthID
 P-004-94K
3
Author(s)
Tome, E
·
Document Type
Article
Year published
2007
Published
in JOURNAL OF FOOD PROTECTION, ISSN: 0362-028X
Volume: 70, Issue: 7, Pages: 1607-1614 (8)
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Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 17685332
Scopus: 2-s2.0-34447506545
Wos: WOS:000247849900008
Source Identifiers
ISSN: 0362-028X
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