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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.accessioned2018-11-22T09:20:58Z
dc.date.available2018-11-22T09:20:58Z
dc.date.created2018-11-21T11:49:31Z
dc.date.issued2018
dc.identifier.citationInternational journal of food microbiology. 2018, 291 48-58.nb_NO
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/11250/2574263
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleReduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatmentsnb_NO
dc.title.alternativeReduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatmentsnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersion
dc.source.pagenumber48-58nb_NO
dc.source.volume291nb_NO
dc.source.journalInternational journal of food microbiologynb_NO
dc.identifier.doi10.1016/j.ijfoodmicro.2018.10.026
dc.identifier.cristin1633197
dc.relation.projectNofima AS: 11545nb_NO
dc.relation.projectNofima AS: 10333nb_NO
dc.relation.projectNofima AS: 201704nb_NO
dc.relation.projectNorges forskningsråd: 262306nb_NO
dc.relation.projectFiskeri- og havbruksnæringens forskningsfond: 901166nb_NO
dc.relation.projectNorges forskningsråd: 221663nb_NO
cristin.unitcode192,15,1,0
cristin.unitnameSeksjon for anvendte matematiske fag
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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