Importance of autolysis and microbiological activity on quality of cold-smoked salmon

Food Research International

Volumn 29, Issue 2, 1996, Pages 181-188

  Hansen, Lisbeth Truelstrup ^a,b   Gill, Tom ^b   Røntved, Susanne Drewes ^c   Huss, Hans Henrik ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b DALHOUSIE UNIVERSITY   (Canada)

^c Nordlab Aps   (Denmark)

Author keywords

autolysis; cold smoked salmon; microbiology; spoilage; sterile

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; VIBRIO;

EID: 0030093171     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(96)00003-8     Document Type: Article

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