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https://accedacris.ulpgc.es/handle/10553/71236
| 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. | URI: | https://accedacris.ulpgc.es/handle/10553/71236 | ISSN: | 0798-4545 | Source: | Acta Microscopica [ISSN 0798-4545], v. 29 (2), p. 760-767 |
| Appears in Collections: | Artículos |
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