Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends
Author:
Affiliation:
1. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
Funder
Earmarked Fund for China Agriculture Research System
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12659
Reference201 articles.
1. Microbiological and Physicochemical Quality of Salted Bluespot Mullet (Valamugil seheli) Stored at Different Temperature
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3. A new method to bio-preserve sea bass fillets
4. Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures
5. Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures
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