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Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?

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https://hal-normandie-univ.archives-ouvertes.fr/hal-02187735
Contributor : Axel Hartke Connect in order to contact the contributor
Submitted on : Thursday, July 18, 2019 - 10:11:33 AM
Last modification on : Thursday, October 21, 2021 - 5:21:32 AM

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L. Leblanc, F. Leroi, A. Hartke, Y. Auffray. Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?. Letters in Applied Microbiology, Wiley, 2000, 30 (6), pp.437-442. ⟨10.1046/j.1472-765x.2000.00738.x⟩. ⟨hal-02187735⟩

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