Spoilage Pseudomonas biofilm with Escherichia coli protection in fish meat at 5 °C
Author:
Affiliation:
1. Biotechnical Faculty, Department of Food ScienceUniversity of Ljubljana Ljubljana Slovenia
Funder
Javna Agencija za Raziskovalno Dejavnost RS
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9703
Reference29 articles.
1. Bacterial spoilers of food: Behavior, fitness and functional properties
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4. Review of Pseudomonas Attachment and Biofilm Formation in Food Industry
5. The microbial ecology of processing equipment in different fish industries—analysis of the microflora during processing and following cleaning and disinfection
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