Heir, E.; Jensen, M.R.; Aasli, A.W.; Berget, I.; Holck, A.L.
Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon. Foods 2023, 12, 4391.
https://doi.org/10.3390/foods12244391
AMA Style
Heir E, Jensen MR, Aasli AW, Berget I, Holck AL.
Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon. Foods. 2023; 12(24):4391.
https://doi.org/10.3390/foods12244391
Chicago/Turabian Style
Heir, Even, Merete Rusås Jensen, Anette Wold Aasli, Ingunn Berget, and Askild Lorentz Holck.
2023. "Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon" Foods 12, no. 24: 4391.
https://doi.org/10.3390/foods12244391
APA Style
Heir, E., Jensen, M. R., Aasli, A. W., Berget, I., & Holck, A. L.
(2023). Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon. Foods, 12(24), 4391.
https://doi.org/10.3390/foods12244391
