The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature. [electronic resource]
Producer: 20090602Description: 253-8 p. digitalISSN:- 1095-9998
- Animals
- Caseins
- Colony Count, Microbial
- Consumer Product Safety
- Food Contamination -- analysis
- Food Handling -- methods
- Food Packaging -- methods
- Food Preservation -- methods
- Humans
- Kinetics
- Listeria monocytogenes -- growth & development
- Models, Biological
- Protein Hydrolysates
- Salmon -- microbiology
- Salts -- pharmacology
- Seafood -- microbiology
- Smoke
- Temperature
- Time Factors
- Vacuum
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Publication Type: Journal Article
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