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Results:
1-11
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Results: 11
Authors:
Vogel, BF
Jorgensen, LV
Ojeniyi, B
Huss, HH
Gram, L
Citation: Bf. Vogel et al., Diversity of Listeria monocytogenes isolates from cold-smoked salmon produced in different smokehouses as assessed by Random Amplified Polymorphic DNA analyses, INT J F MIC, 65(1-2), 2001, pp. 83-92
Authors:
Vogel, BF
Huss, HH
Ojeniyi, B
Ahrens, P
Gram, L
Citation: Bf. Vogel et al., Elucidation of Listeria monocytogenes contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods, APPL ENVIR, 67(6), 2001, pp. 2586-2595
Authors:
Jorgensen, LV
Huss, HH
Dalgaard, P
Citation: Lv. Jorgensen et al., Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariateregression, J AGR FOOD, 49(5), 2001, pp. 2376-2381
Authors:
Jorgensen, LV
Huss, HH
Dalgaard, P
Citation: Lv. Jorgensen et al., The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon, J APPL MICR, 89(6), 2000, pp. 920-934
Authors:
Huss, HH
Reilly, A
Ben Embarek, PK
Citation: Hh. Huss et al., Prevention and control of hazards in seafood, FOOD CONTRO, 11(2), 2000, pp. 149-156
Authors:
Huss, HH
Jorgensen, LV
Vogel, BF
Citation: Hh. Huss et al., Control options for Listeria monocytogenes in seafoods, INT J F MIC, 62(3), 2000, pp. 267-274
Authors:
Nilsson, L
Chen, YH
Chikindas, ML
Huss, HH
Gram, L
Montville, TJ
Citation: L. Nilsson et al., Carbon dioxide and nisin act synergistically on Listeria monocytogenes, APPL ENVIR, 66(2), 2000, pp. 769-774
Authors:
Jorgensen, LV
Dalgaard, P
Huss, HH
Citation: Lv. Jorgensen et al., Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH, J AGR FOOD, 48(6), 2000, pp. 2448-2453
Authors:
Nilsson, L
Gram, L
Huss, HH
Citation: L. Nilsson et al., Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora, J FOOD PROT, 62(4), 1999, pp. 336-342
Authors:
Paludan-Muller, C
Huss, HH
Gram, L
Citation: C. Paludan-muller et al., Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation, INT J F MIC, 46(3), 1999, pp. 219-229
Authors:
Hansen, LT
Huss, HH
Citation: Lt. Hansen et Hh. Huss, Comparison of the microflora isolated from spoiled cold-smoked salmon fromthree smokehouses, FOOD RES IN, 31(10), 1998, pp. 703-711
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