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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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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