Effect of salt, smoke compound, and storage temperature on the growth of Listeria monocytogenes in simulated smoked salmon.
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Growth Kinetics of Listeria monocytogenes in Cut Produce.Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes.Temperature effects on the antimicrobial efficacy of condensed smoke and lauric arginate against Listeria and Salmonella.
P2860
Effect of salt, smoke compound, and storage temperature on the growth of Listeria monocytogenes in simulated smoked salmon.
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2007 nî lūn-bûn
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2007年の論文
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2007年学术文章
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2007年学术文章
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2007年学术文章
@zh-cn
2007年学术文章
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2007年学术文章
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2007年学术文章
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2007年學術文章
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2007年學術文章
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name
Effect of salt, smoke compound ...... es in simulated smoked salmon.
@en
Effect of salt, smoke compound ...... es in simulated smoked salmon.
@nl
type
label
Effect of salt, smoke compound ...... es in simulated smoked salmon.
@en
Effect of salt, smoke compound ...... es in simulated smoked salmon.
@nl
prefLabel
Effect of salt, smoke compound ...... es in simulated smoked salmon.
@en
Effect of salt, smoke compound ...... es in simulated smoked salmon.
@nl
P2860
P1476
Effect of salt, smoke compound ...... es in simulated smoked salmon.
@en
P2093
Cheng-An Hwang
P2860
P304
P356
10.4315/0362-028X-70.10.2321
P577
2007-10-01T00:00:00Z