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

Author: Tomé Elisabetta   Gibbs Paul A.   Teixeira Paula C.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.70, Iss.7, 2007-07, pp. : 1607-1614

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