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At the 51st Grammy Awards , the first one following Moore's death, a video tribute to musicians who had died in the previous year excluded Moore, disappointing and angering fans. From Wikipedia, the free encyclopedia. Archived from the original on March 9, The Dave Matthews Band: Step Into the Light.


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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.

Acta Alimentaria , 36 3 , Pulsed-light system as a novel food decontamination technology: Canadian Journal of Microbiology , 53 7 , Effect of bacterial interactions on the spoilage of cold-smoked salmon. Adaptative response of Listeria monocylogenes to osmotic and chill stress: Selection of psychotrophic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products. Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon.

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In Seafood research from fish to dish Quality, safety and processing of wild and farmed seafood Wageningen Academic Publishers. Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon. International Journal of Food Microbiology , 3 , Comparison of three methods of DNA extraction from cold-smoked salmon and impact of physical treatments.

Journal of Applied Microbiology , 98 5 , Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A. Journal Of Food Protection , 68 1 , Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon.


Journal of Applied Microbiology , 97 5 , Lait , 84 , Sensory characteristics of cold-smoked Atlantic salmon Salmo salar from European market and relationships with chemical, physical and microbiological measurements. Food Research International , 37 2 , RpoB-PCR amplified gene and temporal temperature gradient gel electrophoresis: Letters in Applied Microbiology , 38 2 , Identification of spoilage micro-organisms and research on quality indices for cold-smoked salmon.

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.

Journal Of Food Protection , 63 4 , Use of a bacteriocin producing Carnobacterium piscicola strain, isolated from fish, to control Listeria monocytogenes development in vacuum-packed cold-smoked salmon stored at 4 degrees C. Sciences Des Aliments , 20 1 , Characterization of the spoilage microflora of refrigerated cold-smoked salmon. Georgakis, Thessaloniki , pp