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Influence of High‐Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry‐Cured Cold‐Smoked Salmon |
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| Authors: | Noelle K. Lebow Lisa D. DesRocher Frank L. Younce Mei‐Jun Zhu Carolyn F. Ross Denise M. Smith |
| Affiliation: | 1. School of Food Science, Washington State Univ., Pullman, Wash. 99164‐6376, U.S.A;2. Dept. 7640, North Dakota State Univ., Fargo, N.Dak. 58108‐6050, U.S.A |
| Abstract: | |
| Keywords: | high‐pressure processing, Listeria nisin safety salmon |