Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked Salmon

Author: Hwang Cheng-An  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.70, Iss.10, 2007-10, pp. : 2321-2328

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