Quantitative PCR assays as a monitoring tool for bacterial genera in fresh fish fillets

Author:

Pinto P.I.S.ORCID,Najafpour B.ORCID,Lima P.,Machado P.,Aires T.,Engelen A.,Tsironi T.ORCID,Anjos L.ORCID,Power D.M.ORCID

Publisher

Elsevier BV

Reference95 articles.

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4. Combinatory effect of osmotic and high-pressure processing on shelf life extension of animal origin products–Application to chilled chicken breast fillets;Andreou;Food Packag. Shelf Life,2018

5. Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets;Anjos;Data Brief,2019

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