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Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon (CSS)Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon (CSS)

Hannes Hafsteinsson 1951; Ásbjörn Jónsson 1960; Valur Norðri Gunnlaugsson 1973; Birna Guðbjörnsdóttir 1957; Magnús Guðmundsson (Matís, 08.2007)
Improved quality of herring for human consumptionImproved quality of herring for human consumption

Ásbjörn Jónsson 1960; Hannes Hafsteinsson 1951; Klonowski, Irek; Valur Norðri Gunnlaugsson 1973 (Matís, 12.2007)

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