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control of bacterial pathogens during processing of cold-smoked and dried salmon strips.microbiological and chemical changes were determined during the smoking and drying of salmon strips processed at 29 to 31 degrees c for 4 days at a facility in alaska in 1993. during the process, staphylococcus aureus populations increased to more than 10(5) cfu/g after 2 to 3 days of processing. subsequent laboratory studies showed that a pellicle (dried skinlike surface) formed rapidly on the strips when there was rapid air circulation in the smokehouse and that bacteria embedded in or under t ...200414968968
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