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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)

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