The bacterial quality and safety of cold smoked salmon during production and subsequent chilled storage.
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DOI: 10.1093/jambio/lxaf035
Abstract: AIM This study aimed to investigate the bacteriology of cold smoked salmon (CSS), specifically changes in the bacterial quality (total viable count (TVC) and total Enterobacteriaceae count (TEC)), the concentration of spoilage bacteria (lactic acid… read more here.
Keywords: quality; chilled storage; bacterial quality; smoked salmon ... See more keywords