Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens? - Archive ouverte HAL Access content directly
Journal Articles Letters in Applied Microbiology Year : 2000

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

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1
L. Leblanc
  • Function : Author
F. Leroi
  • Function : Author
A. Hartke
  • Function : Author

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hal-02187735 , version 1 (18-07-2019)

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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, 2000, 30 (6), pp.437-442. ⟨10.1046/j.1472-765x.2000.00738.x⟩. ⟨hal-02187735⟩
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