Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5°C as estimated by the factorial design method

Journal of Food Protection

Volumn 63, Issue 4, 2000, Pages 502-508

  Leroi, F ^a   Joffraud, J J ^a   Chevalier, F ^a  

^a IFREMER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; CONCENTRATION RESPONSE; FACTORIAL DESIGN; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; GROWTH INHIBITION; LACTIC ACID BACTERIUM; PHENOL; SALMON; SALT; SMOKE;

BACTERIA (MICROORGANISMS);

EID: 0034032446     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.4.502     Document Type: Article

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