Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure

• Published in: International Journal of Food Microbiology
• Main Authors: Ovissipour, Mahmoudreza, Shiroodi, Setareh Ghorban, Rasco, Barbara, Tang, Juming, Sablani, Shyam S.
• Other Authors: USDA-NIFA, Washington State University
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2018
• Subjects: General Medicine; Microbiology; Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.ijfoodmicro.2018.04.005; https://api.elsevier.com/content/article/PII:S0168160518301466?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0168160518301466?httpAccept=text/plain