Control of bacterial pathogens by liquid smoke and sodium lactate during processing of cold-smoked and dried salmon strips

Journal of Aquatic Food Product Technology

Volumn 13, Issue 4, 2005, Pages 29-39

  Paranjpye, R N ^a,b   Peterson, M E ^a   Poysky, F T ^b   Pelroy, G A ^a   Eklund, M W ^c  

^a NORTHWEST FISHERIES SCIENCE CENTER   (United States)

^b Mel Eklund and Associates Inc ^*  (United States)

^c Mel Eklund and Associates Inc   (United States)

Author keywords

Liquid smoke; Smoked salmon; Sodium lactate; Staphylococcus aureus

Indexed keywords

EID: 21244483550     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v13n04_03     Document Type: Review

References (26)