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

Elsevier

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Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses

By Truelstrup Hansen L.   Huss H.H.  

Food Research International, Vol. 31, Iss. 10, 1998-12 ,pp. : 703-711

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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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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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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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