Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon
Listeria monocytogenes is a common post-processing contaminant in ready-to-eat vacuum packaged (VP) cold smoked salmon. Since this psychrotrophic pathogen can grow at refrigerated temperatures (~4°C), other safety barriers in addition to temperature are needed to ensure the continued safety of VP co...
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| Format: | Others |
| Language: | en |
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McGill University
2007
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101165 |