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Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products.
Foods. 2021 Oct 20;10(11):2517. doi: 10.3390/foods10112517.
Foods. 2021.
PMID: 34828798
Free PMC article.
Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.
Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF.
Matamoros S, et al. Among authors: gigout f.
J Food Prot. 2009 Feb;72(2):365-74. doi: 10.4315/0362-028x-72.2.365.
J Food Prot. 2009.
PMID: 19350982
Free article.
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Effect of bacterial interactions on the spoilage of cold-smoked salmon.
Joffraud JJ, Cardinal M, Cornet J, Chasles JS, Léon S, Gigout F, Leroi F.
Joffraud JJ, et al. Among authors: gigout f.
Int J Food Microbiol. 2006 Oct 15;112(1):51-61. doi: 10.1016/j.ijfoodmicro.2006.05.014. Epub 2006 Sep 1.
Int J Food Microbiol. 2006.
PMID: 16949172
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Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria.
Matamoros S, Pilet MF, Gigout F, Prévost H, Leroi F.
Matamoros S, et al. Among authors: gigout f.
Food Microbiol. 2009 Sep;26(6):638-44. doi: 10.1016/j.fm.2009.04.011. Epub 2009 May 7.
Food Microbiol. 2009.
PMID: 19527840
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