Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in salmon roe
Author:
Funder
USDA
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference22 articles.
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2. Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency;Al-Holy;Journal of Food Protection,2004
3. Caviars and fish roe products;Bledsoe;Critical Reviews in Food Science and Nutrition,2003
4. Rheological properties of fresh and frozen chum salmon eggs with and without treatment by cryoprotectants;Craig;Journal of Food Science,1988
5. Growth and survival kinetics of Listeria monocytogenes in cooked egg whites;Fang;Food Control,2014
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