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Archived from the original on March 27, Archived from the original on June 24, Archived from the original on June 7, Journal of Applied Microbiology , 6 , Hurdle technology to ensure the safety of seafood products. Improving Seafood Products for the Consumer book , 19 , Bacterial inactivation using pulsed light.
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In Seafood quality and safety, advances in the new millenium, pp Fereidoom Shahidi and Benjamin K.
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Comparison between NaCl tolerance response and acclimation to cold temperature in Shewanella putrefaciens. Current Microbiology , 46 3 , Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Research International , 34 9 , Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon. International Journal of Food Microbiology , 66 3 , Uptake of choline from salmon flesh and its conversion to glycine betaine in response to salt stress in Shewanella putrefaciens. International Journal Of Food Microbiology , 65 , Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters.
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Journal of Applied Microbiology , 90 4 , Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design. Journal Of Food Protection , 63 9 , Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens? Letters In Applied Microbiology , 30 6 , Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method.
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