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Could Modifications of Processing Parameters Enhance the Growth and Selection of Lactic Acid Bacteria in Cold-Smoked Salmon To Improve Preservation by Natural Means?
TOMÉ, ELISABETTA, GIBBS, PAUL A., TEIXEIRA, PAULA C.Volume:
70
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-70.7.1607
Date:
July, 2007
File:
PDF, 104 KB
2007