Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon

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Food Research International, Vol. 34, Iss. 9, 2001-11 ,pp. : 797-806

Elsevier

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Microbiological quality and shelf life of cold-smoked salmon from three different processing plants

By Truelstrup Hansen L.   Rontved S.D.   Henrik Huss H.  

Food Microbiology, Vol. 15, Iss. 2, 1998-04 ,pp. : 137-150

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Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

By Cardinal M.   Gunnlaugsdottir H.   Bjoernevik M.   Ouisse A.   Luc Vallet J.   Leroi F.  

Food Research International, Vol. 37, Iss. 2, 2004-03 ,pp. : 181-193

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Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon

By Hansen L.T.   Gill T.   Huss H.H.  

Food Research International, Vol. 28, Iss. 2, 1995-01 ,pp. : 123-130

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Phenotypic and genetic characterization of a non-hemolytic variant ofListeria monocytogenesfrom cold-smoked salmon

By Strom M.S.  

Food Microbiology, Vol. 15, Iss. 3, 1998-06 ,pp. : 329-337

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