Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps-Reference-Cited by-同舟云学术

Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps

Published:2011-07-29 Issue:10 Volume:46 Page:2042-2051
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Bernardi Cristian,Ripamonti Barbara,Stella Simone,Tirloni Erica,Bersani Carla,Cattaneo Patrizia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02715.x/fullpdf

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