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Effect of Salt and Smoke on the Microbiological Quality of Cold-Smoked Salmon during Storage at 5°C as Estimated by the Factorial Design Method

Microbiological QualityMicrobial ContaminationFoodborne PathogensFood MicrobiologyFood PreservationFood Safety Risk AssessmentMicrobiologyCold-smoked SalmonFactorial Design MethodFood QualityFood PreservativesPublic HealthFood SafetyHealth Sciences