Publication | Closed Access

Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5°C

Shelf LifeFood SpoilageCarnobacterium PiscicolaAquacultureFood ContaminantModified-atmosphere-packed Cold-smoked SalmonFood PreservationEnvironmental ToxicologyPublic HealthFood StorageFood SafetyHealth Sciences