Work

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

Year: 2009

Type: book-review

Source: LWT

DOI: 10.1016/j.lwt.2009.08.015

Authors: Birna Gudbjornsdottir, Asbjorn Jonsson, Hannes Hafsteinsson, Volker Heinz

Institutions: Matís (Iceland), German Institute of Food Technologies

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2013876546

Cites: 46

Cited by: 83

Related to: 10