Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and caviar (Ikura)
- Author
- SHIN, Joong-Han1 ; RASCO, Barbara A1
[1] Dept. of Food Science and Human Nutrition, Washington State Univ, Pullman, WA 99164-6376, United States - Source
Journal of food science. 2007, Vol 72, Num 5 ; M160-M165 ; ref : 3/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Listeria monocytogenes antimicrobial activity salmon roe storage temperature water phase salt
- Keyword (fr)
- Antimicrobien Caviar Conservation aliment Eau Entreposage Listeria monocytogenes Oncorhynchus keta Saumon Sel Survie Température Teneur eau Bactérie Pisces Poisson comestible Vertebrata
- Keyword (en)
- Antimicrobial agent Caviar Food preservation Water Warehousing Listeria monocytogenes Oncorhynchus keta Salmon Salt Survival Temperature Water content Bacteria Pisces Edible fish Vertebrata
- Keyword (es)
- Antimicrobiano Caviar Conservación alimento Agua Almacenamiento Listeria monocytogenes Oncorhynchus keta Salmón Sal Sobrevivencia Temperatura Dosis agua Bacteria Pisces Pescado comestible Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18897281
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2007.00385.x 
https://dx.doi.org/10.1111/j.1750-3841.2007.00385.x
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