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Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/71236
DC FieldValueLanguage
dc.contributor.authorCampos, Wengraten_US
dc.contributor.authorWalter, Claudiaen_US
dc.contributor.authorFábio, Boneckeren_US
dc.date.accessioned2020-04-04T05:06:36Z-
dc.date.available2020-04-04T05:06:36Z-
dc.date.issued2020en_US
dc.identifier.issn0798-4545en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/71236-
dc.description.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.en_US
dc.languageengen_US
dc.relation.ispartofActa Microscopicaen_US
dc.sourceActa Microscopica [ISSN 0798-4545], v. 29 (2), p. 760-767en_US
dc.subject251092 Acuicultura marinaen_US
dc.subject310907 Patologíaen_US
dc.subject.otherCold-Smoked Salmonen_US
dc.subject.otherJameson Effecten_US
dc.subject.otherLactic Acid Bacteriaen_US
dc.subject.otherListeria Monocytogenesen_US
dc.titleEpidemiology, clinic and treatment of listeria monocytogenes in Cold-Smoked Salmon Epidemiología, clínica y tratamiento de listeria monocytogenes en Salmón Ahumado en fríoen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.scopus85082111036-
dc.contributor.authorscopusid57215857990-
dc.contributor.authorscopusid57215862531-
dc.contributor.authorscopusid57215857480-
dc.description.lastpage767-
dc.identifier.issue2-
dc.description.firstpage760-
dc.relation.volume29-
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.utils.revisionSíen_US
dc.identifier.ulpgcSíes
dc.description.sjr0,116
dc.description.sjrqQ4
dc.description.scieSCIE
item.grantfulltextnone-
item.fulltextSin texto completo-
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