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Hygienic Evaluation of Marinated Sea Bass and Challenge Test for Listeria monocytogenes

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Giuffrida, A., Ziino, G., Orlando, G. and Panebianco, A., 2007. Hygienic evaluation of marinated sea bass and challenge test for Listeria monocytogenes. Veterinary Research Communications, 31(Suppl. 1), 369–371

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References

  1. Gökoglu N., Cengýz E. and Yerlýkaya P., 2004. Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C. Food Control, 15, 1–4

  2. Kilinc B. and Cakli S., 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88, 275–280

  3. Vergara A., Ianieri A., Colavita G. and Paparella A., 2001. Behaviour of Listeria monocytogenes in Anchovies during Marination. Veterinary Research Communication, 27, 319–321

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Correspondence to A. Giuffrida.

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Giuffrida, A., Ziino, G., Orlando, G. et al. Hygienic Evaluation of Marinated Sea Bass and Challenge Test for Listeria monocytogenes . Vet Res Commun 31, 369–371 (2007). https://doi.org/10.1007/s11259-007-0039-y

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Keywords

  • challenge test
  • hygienic characteristics
  • Listeria monocytogenes
  • marinades
  • sea bass