In-process research began in 2006, Hwang is investigating ways that processors pleasant taste and pleasant taste and texture of smoked salmon while reducing or eliminating microbial contamination.
Hwang, the chill Shiowshuh Sheen and microbiologist Vijay K. Also at Wyndmoor, have documented these and related findings in articles published in the Journal of Food Science in 2009. More recently, Hwang reviewed the study results with scientists and executives from the chill – food industry, the 2010 the 2010 Refrigerated Foods Association annual symposium. This research supports the USDA priority of of ensuring food security.Source: USDA, Office of Research, Education. Continue reading