Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi
Author:
Affiliation:
1. Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13527/fullpdf
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