Microbial safety and sensory properties of cold-smoked salmon produced with salt replacers and organic acid salts

E Heir; M Jacobsen; M Øvrum Gaarder; I Berget; P Dalgaard; M Rusås Jensen; A Holck

Microbial safety and sensory properties of cold-smoked salmon produced with salt replacers and organic acid salts

E Heir, M Jacobsen, M Øvrum Gaarder, I Berget, P Dalgaard, M Rusås Jensen, A Holck

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

Abstract

Original language	English
Title of host publication	FoodMicro 2022 : Abstract Book
Number of pages	1
Publisher	International Committee on Food Microbiology and Hygiene
Publication date	2022
Pages	256-256
Article number	P6.26
Publication status	Published - 2022
Event	27th International ICFMH Conference: Next Generation Challenges in Food Microbiology - Athens, Greece Duration: 28 Aug 2022 → 31 Aug 2022 Conference number: 27

Conference

Conference	27th International ICFMH Conference
Number	27
Country/Territory	Greece
City	Athens
Period	28/08/2022 → 31/08/2022

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Cite this

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title = "Microbial safety and sensory properties of cold-smoked salmon produced with salt replacers and organic acid salts",

author = "E Heir and M Jacobsen and Gaarder, {M {\O}vrum} and I Berget and P Dalgaard and Jensen, {M Rus{\aa}s} and A Holck",

year = "2022",

language = "English",

pages = "256--256",

booktitle = "FoodMicro 2022",

publisher = "International Committee on Food Microbiology and Hygiene",

note = "27th International ICFMH Conference : Next Generation Challenges in Food Microbiology, FoodMicro 2022 ; Conference date: 28-08-2022 Through 31-08-2022",

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Heir, E, Jacobsen, M, Gaarder, MØ, Berget, I, Dalgaard, P, Jensen, MR & Holck, A 2022, Microbial safety and sensory properties of cold-smoked salmon produced with salt replacers and organic acid salts. in FoodMicro 2022: Abstract Book., P6.26, International Committee on Food Microbiology and Hygiene, pp. 256-256, 27th International ICFMH Conference, Athens, Greece, 28/08/2022.

Microbial safety and sensory properties of cold-smoked salmon produced with salt replacers and organic acid salts. / Heir, E; Jacobsen, M; Gaarder, M Øvrum et al.
FoodMicro 2022: Abstract Book. International Committee on Food Microbiology and Hygiene, 2022. p. 256-256 P6.26.

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

TY - ABST

T1 - Microbial safety and sensory properties of cold-smoked salmon produced with salt replacers and organic acid salts

AU - Heir, E

AU - Jacobsen, M

AU - Gaarder, M Øvrum

AU - Berget, I

AU - Dalgaard, P

AU - Jensen, M Rusås

AU - Holck, A

N1 - Conference code: 27

PY - 2022

Y1 - 2022

M3 - Conference abstract in proceedings

SP - 256

EP - 256

BT - FoodMicro 2022

PB - International Committee on Food Microbiology and Hygiene

T2 - 27th International ICFMH Conference

Y2 - 28 August 2022 through 31 August 2022

ER -