Inhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored Fish
Author:
Affiliation:
1. U.S. Department of Commerce, NOAA, National Marine Fisheries Service, Northwest and Alaska Fisheries Center, Utilization Research Division, 2725 Montlake Boulevard East, Seattle, Washington 98112
Abstract
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Link
http://meridian.allenpress.com/jfp/article-pdf/45/10/935/1650521/0362-028x-45_10_935.pdf
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3. Refined Liquid Smoke: A Potential Antilisterial Additive to Cold-Smoked Sockeye Salmon (Oncorhynchus nerka);Journal of Food Protection;2013-05-01
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5. Implications of Salt and Sodium Reduction on Microbial Food Safety;Critical Reviews in Food Science and Nutrition;2010-03-08
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