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	1.	Microbial Quality of an Alaska Native Smoked Salmon Process. [electronic resource] by Himelbloom, Brian H Crapo, Charles A Pfutzenreuter, Robert C Publication details: Journal of food protection Jan 1996 In: Journal of food protection vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Chemical characterization of commercial liquid smoke products. [electronic resource] by Montazeri, Naim Oliveira, Alexandra Cm Himelbloom, Brian H Leigh, Mary Beth Crapo, Charles A Producer: 20140507 In: Food science & nutrition vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product. [electronic resource] by Chantarachoti, Jiraporn Oliveira, Alexandra C M Himelbloom, Brian H Crapo, Charles A McLachlan, David G Producer: 20070720 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka). [electronic resource] by Montazeri, Naim Himelbloom, Brian H Oliveira, Alexandra C M Leigh, Mary Beth Crapo, Charles A Producer: 20130705 In: Journal of food protection vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)