@article{efd6032f635e4bcc856e6bea034f0cf2,
title = "The spoilage flora of vacuum-packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4ºC or 8ºC",
keywords = "fish, spoilage, vacuum-packaging, cold-smoking, nitrite, nitrate, NaCl, STORAGE-TEMPERATURE, FILLETS, SALMON, MICROCOCCI, PRODUCTS, SEAFOOD, fish, spoilage, vacuum-packaging, cold-smoking, nitrite, nitrate, NaCl, STORAGE-TEMPERATURE, FILLETS, SALMON, MICROCOCCI, PRODUCTS, SEAFOOD, fish, spoilage, vacuum-packaging, cold-smoking, nitrite, nitrate, NaCl, STORAGE-TEMPERATURE, FILLETS, SALMON, MICROCOCCI, PRODUCTS, SEAFOOD, 413 Veterinary science, mikro-organismit, kala, hygienia, elintarvikehygienia, tyhji{\"o}pakkaukset, bakteerit, kalavalmisteet, mikro-organismit, kala, hygienia, elintarvikehygienia, tyhji{\"o}pakkaukset, bakteerit, kalavalmisteet, mikro-organismit, kala, hygienia, elintarvikehygienia, tyhji{\"o}pakkaukset, bakteerit, kalavalmisteet",
author = "Ulrike Lyhs and Johanna Bj{\"o}rkroth and Eija Hyyti{\"a} and Hannu Korkeala",
year = "1998",
language = "English",
volume = "45",
pages = "135--142",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier B.V.",
number = "2",
}