Effects of High Pressure, Subzero Temperature, and pH on Survival of Listeria monocytogenes in Buffer and Smoked Salmon

Author: Ritz M.   Jugiau F.   Federighi M.   Chapleau N.   de Lamballerie M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.71, Iss.8, 2008-08, pp. : 1612-1618

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