Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and Caviar (Ikura)

Journal article

Peer reviewed

Barbara A Rasco and Joong-Han Shin

Journal of Food Science, Vol.72(5), pp.M160-M165

2007

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Title: Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and Caviar (Ikura)
Creators: Barbara A Rasco - Washington State University
Joong-Han Shin
Publication Details: Journal of Food Science, Vol.72(5), pp.M160-M165
Identifiers: 996631963301851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article