TY  - GEN
AU  - Hwang,Cheng-An
TI  - The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature
SN  - 1095-9998
PY  - 2009///0602
KW  - Animals
KW  - Caseins
KW  - Colony Count, Microbial
KW  - Consumer Product Safety
KW  - Food Contamination
KW  - analysis
KW  - Food Handling
KW  - methods
KW  - Food Packaging
KW  - Food Preservation
KW  - Humans
KW  - Kinetics
KW  - Listeria monocytogenes
KW  - growth & development
KW  - Models, Biological
KW  - Protein Hydrolysates
KW  - Salmon
KW  - microbiology
KW  - Salts
KW  - pharmacology
KW  - Seafood
KW  - Smoke
KW  - Temperature
KW  - Time Factors
KW  - Vacuum
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1016/j.fm.2009.01.002
ER  -