Microbial risks in mild hot smoking of fish

Critical Reviews in Food Science and Nutrition

Volumn 42, Issue 1, 2002, Pages 35-51

  Sikorski, Zdzislaw E ^a   Kolodziejska, Ilona ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Clostridium botulinum; Food poisoning bacteria; Listeria monocytogenes; Smoke components; Smoked fish

Indexed keywords

ANIMAL; FISH; FOOD CONTROL; FOOD PRESERVATION; MICROBIOLOGY; REVIEW;

ANIMALS; FISHES; FOOD MICROBIOLOGY; FOOD PRESERVATION;

EID: 0036007746     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690290825448     Document Type: Article

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