Occurrence and role of lactic acid bacteria in seafood products

Study of the microbial ecology of cold-smoked salmon during storage at 8°C

Predicting growth rates and growth boundary of Listeria monocytogenes — An international validation study with focus on processed and ready-to-eat meat and seafood

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon

Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters