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Title: Epidemiology, clinic and treatment of listeria monocytogenes in Cold-Smoked Salmon Epidemiología, clínica y tratamiento de listeria monocytogenes en Salmón Ahumado en frío
Authors: Campos, Wengrat
Walter, Claudia
Fábio, Bonecker
UNESCO Clasification: 251092 Acuicultura marina
310907 Patología
Keywords: Cold-Smoked Salmon
Jameson Effect
Lactic Acid Bacteria
Listeria Monocytogenes
Issue Date: 2020
Journal: Acta Microscopica 
Abstract: © 2020, Interamerican Society for Electron Microscopy (CIASEM). All rights reserved.Cold-smoked salmon is an economically important ready-to-eat seafood that is typically sliced and vacuum packed (SVP) before distribution as a chilled product. Processing includes salting followed by drying and smoking at 18–30°C. This results in a product with 3–8% water phase salt (WPS) corresponding to water activities of 0Æ950– 0Æ983 and a pH of 5.9–6.3.
ISSN: 0798-4545
Source: Acta Microscopica [ISSN 0798-4545], v. 29 (2), p. 760-767
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