Microbial quality of an Alaska Native smoked salmon process

Journal of Food Protection

Volumn 59, Issue 1, 1996, Pages 56-58

  Himelbloom, Brian H ^a   Crapo, Charles A ^a   Pfutzenreuter, Robert C ^a  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Microorganisms; Smoked salmon; Staphylococcus aureus

Indexed keywords

EID: 0030062578     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.1.56     Document Type: Article

References (10)

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10. Zottola, E. A., M. K. Wagner, and P. T. Zoltai. 1983. Composition and microbiology of some Native Alaskan preserved foods. J. Food Prot. 46:441-443.