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

Bibliographic Details
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
id crelsevierbv:10.1016/j.ijfoodmicro.2018.04.005
record_format openpolar
spelling crelsevierbv:10.1016/j.ijfoodmicro.2018.04.005 2024-05-19T07:37:24+00:00 Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure Ovissipour, Mahmoudreza Shiroodi, Setareh Ghorban Rasco, Barbara Tang, Juming Sablani, Shyam S. USDA-NIFA Washington State University 2018 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://www.elsevier.com/open-access/userlicense/1.0/ https://doi.org/10.15223/policy-017 https://doi.org/10.15223/policy-037 https://doi.org/10.15223/policy-012 https://doi.org/10.15223/policy-029 https://doi.org/10.15223/policy-004 International Journal of Food Microbiology volume 276, page 10-19 ISSN 0168-1605 General Medicine Microbiology Food Science journal-article 2018 crelsevierbv https://doi.org/10.1016/j.ijfoodmicro.2018.04.005 2024-04-19T06:51:32Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) International Journal of Food Microbiology 276 10 19
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Medicine
Microbiology
Food Science
spellingShingle General Medicine
Microbiology
Food Science
Ovissipour, Mahmoudreza
Shiroodi, Setareh Ghorban
Rasco, Barbara
Tang, Juming
Sablani, Shyam S.
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
topic_facet General Medicine
Microbiology
Food Science
author2 USDA-NIFA
Washington State University
format Article in Journal/Newspaper
author Ovissipour, Mahmoudreza
Shiroodi, Setareh Ghorban
Rasco, Barbara
Tang, Juming
Sablani, Shyam S.
author_facet Ovissipour, Mahmoudreza
Shiroodi, Setareh Ghorban
Rasco, Barbara
Tang, Juming
Sablani, Shyam S.
author_sort Ovissipour, Mahmoudreza
title Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
title_short Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
title_full Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
title_fullStr Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
title_full_unstemmed Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
title_sort electrolyzed water and mild-thermal processing of atlantic salmon (salmo salar): reduction of listeria monocytogenes and changes in protein structure
publisher Elsevier BV
publishDate 2018
url 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
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source International Journal of Food Microbiology
volume 276, page 10-19
ISSN 0168-1605
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
http://www.elsevier.com/open-access/userlicense/1.0/
https://doi.org/10.15223/policy-017
https://doi.org/10.15223/policy-037
https://doi.org/10.15223/policy-012
https://doi.org/10.15223/policy-029
https://doi.org/10.15223/policy-004
op_doi https://doi.org/10.1016/j.ijfoodmicro.2018.04.005
container_title International Journal of Food Microbiology
container_volume 276
container_start_page 10
op_container_end_page 19
_version_ 1799476691789152256

Similar Items