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. 2022 May 19;11(10):1483. doi: 10.3390/foods11101483

Figure 9.

Figure 9

Relative levels of bacteria (and one yeast) in industrially produced CS salmon with NaCl, sodium-reduced salt (Nutek), and variants with added Provian NDV preservative salt. Data obtained by MALDI-TOF MS identification of 30 colonies isolated after 29 days of storage from each sample.