Effect of Salt and Smoke on the Microbiological Quality of Cold-Smoked Salmon during Storage at 5°C as Estimated by the Factorial Design Method

Author: Leroi F.   Joffraud J. J.   Chevalier F.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.63, Iss.4, 2000-04, pp. : 502-508

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