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A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.

artículo científico publicado en 2008

Antimicrobial activity of reuterin produced by Lactobacillus reuteri on Listeria monocytogenes in cold-smoked salmon

artículo científico publicado en 2014

Commercial biopreservatives combined with salt and sugar to control Listeria monocytogenes during smoked salmon processing.

artículo científico publicado en 2013

High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham ⬇️

artículo científico publicado el 24 de enero de 2012

Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham

scientific article published on 10 August 2020

Natural antimicrobials and high-pressure treatments on the inactivation of Salmonella Enteritidis and Escherichia coli O157:H7 in cold-smoked salmon.

artículo científico publicado en 2015

Short communication: Combined antimicrobial activity of reuterin and diacetyl against foodborne pathogens.

artículo científico publicado en 2014

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