Study of microbial ecology of cold-smoked salmon during storage at 8°C

International Journal of Food Microbiology

Volumn 39, Issue 1-2, 1998, Pages 111-121

  Leroi, Françoise ^a   Joffraud, Jean Jacques ^a   Chevalier, Frédérique ^a   Cardinal, Mireille ^a  

^a IFREMER   (France)

Author keywords

Carnobacterium; Lactic acid bacteria; Off odours; Photobacterium; Smoked salmon; Spoilage

Indexed keywords

TRIMETHYLAMINE;

AEROMONAS; ARTICLE; BACTERIAL COUNT; BACTERIUM ISOLATION; CARNOBACTERIUM; FOOD PRESERVATION; FOOD SPOILAGE; FOOD STORAGE; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LACTIC ACID BACTERIUM; ODOR; SALMON; SHEWANELLA PUTREFACIENS; SMOKE;

ANIMALS; ENVIRONMENTAL MICROBIOLOGY; FISH PRODUCTS; FOOD PACKAGING; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; REFRIGERATION; SALMON; TIME FACTORS;

EID: 0032488570     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00126-8     Document Type: Article

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