PRODUCT QUALITY AND ENERGY USE IN HIGH TEMPERATURE SMOKING OF FISH
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1481-1486
- https://doi.org/10.1111/j.1365-2621.1980.tb07544.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Interrelationship of Heat and Relative Humidity in the Destruction of Clostridium botulinum Type E Spores on Whitefish ChubsApplied Microbiology, 1972
- Thermal Resistance of Spores of Five Strains of Clostridium botulinum Type E in Ground Whitefish ChubsJournal of Food Science, 1968
- Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked FishApplied Microbiology, 1968
- The Resistance of Spores of Clostridium botulinum Type E to Heat and RadiationJournal of Applied Bacteriology, 1965
- Clostridium Botulinum Type E in Smoked FishJournal of Food Science, 1964