id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-6020	Martinez, Olaia; Salmerón, Jesús; Guillén, María D.; Casas, Carmen	Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring	2011	11	.pdf	application/pdf	8627	508	66	Spoilage organisms can act as a barrier to the entry of pos- sible pathogenic species (Giménez and Dalgaard 2004, Tome et al. 2006), and strains of Carnobac- terium are being studied for their possible use as bioprotectors against Listeria monocytogenes in smoked salmon (Connil et al. 2002, Brillet 2004, Nilsson et al. 2004, Brillet et al. 2005). The optimisation of the individual operations involved in the processing of smoked salmon, i.e., salting, drying and smoking, is important in the economic success of this sector which has small profit margins (Birkeland et al. 2004).	cache/afs-6020.pdf	txt/afs-6020.txt