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Effect of Salt, Smoke Compound, and Temperature on the Survival of Listeria monocytogenes in Salmon during Simulated Smoking Processes
Version of Record online: 21 OCT 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 9, pages M522–M529, November/December 2009
How to Cite
Hwang, C.-A., Sheen, S. and Juneja, . V. K. (2009), Effect of Salt, Smoke Compound, and Temperature on the Survival of Listeria monocytogenes in Salmon during Simulated Smoking Processes. Journal of Food Science, 74: M522–M529. doi: 10.1111/j.1750-3841.2009.01377.x
- Issue online: 9 NOV 2009
- Version of Record online: 21 OCT 2009
- MS 20090646 Submitted 7/6/2009, Accepted 9/2/2009.
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