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Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments

dc.contributor.authorHeir, Even
dc.contributor.authorLiland, Kristian Hovde
dc.contributor.authorCarlehög, Mats
dc.contributor.authorHolck, Askild Lorentz
dc.date.accessioned2018-11-22T10:00:28Z
dc.date.available2018-11-22T10:00:28Z
dc.date.created2018-11-21T11:49:31Z
dc.date.issued2018
dc.identifier.citationInternational journal of food microbiology. 2018, 291 48-58.
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/11250/2574292
dc.language.isoeng
dc.titleReduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments
dc.title.alternativeReduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber48-58
dc.source.volume291
dc.source.journalInternational journal of food microbiology
dc.identifier.doi10.1016/j.ijfoodmicro.2018.10.026
dc.identifier.cristin1633197
dc.relation.projectNofima AS: 11545
dc.relation.projectNofima AS: 10333
dc.relation.projectNofima AS: 201704
dc.relation.projectNorges forskningsråd: 262306
dc.relation.projectFiskeri- og havbruksnæringens forskningsfond: 901166
dc.relation.projectNorges forskningsråd: 221663
cristin.unitcode7543,3,4,0
cristin.unitcode7543,3,3,0
cristin.unitnameTrygg og holdbar mat
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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