L. V. Jørgensen

Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon.

P Dalgaard, P. Dalgaard, L. V. Jørgensen, 1998, International journal of food microbiology.

Diversity of Listeria monocytogenes isolates from cold-smoked salmon produced in different smokehouses as assessed by Random Amplified Polymorphic DNA analyses.

L. Gram, B. F. Vogel, H. Huss, 2001, International journal of food microbiology.

The effect of biogenic amine production by single bacterial cultures and metabiosis on cold‐smoked salmon

H. Huss, P. Dalgaard, H. Huss, 2000, Journal of applied microbiology.

Cooked and brined shrimps packed in a modified atmosphere have a shelf‐life of >7 months at 0 °C, but spoil in 4–6 days at 25 °C

P. Dalgaard, L. V. Jørgensen, Lasse Vigel Jørgensen, 2000 .

Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood.

H. Huss, L. V. Jørgensen, Lasse Vigel Jørgensen, 1998, International journal of food microbiology.

Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH.

P. Dalgaard, H. Huss, L. V. Jørgensen, 2000, Journal of agricultural and food chemistry.

Control options for Listeria monocytogenes in seafoods.

B. F. Vogel, H. Huss, L. V. Jørgensen, 2000, International journal of food microbiology.

Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.

P. Dalgaard, H. Huss, L. V. Jørgensen, 2001, Journal of agricultural and food chemistry.

Spoilage and safety of cold-smoked salmon

L. V. Jørgensen, 2000 .