Species Differentiation of Seafood Spoilage and Pathogenic Gram-Negative Bacteria by MALDI-TOF Mass Fingerprinting-Reference-Cited by-同舟云学术

Species Differentiation of Seafood Spoilage and Pathogenic Gram-Negative Bacteria by MALDI-TOF Mass Fingerprinting

Published:2010-05-05 Issue:6 Volume:9 Page:3169-3183
ISSN:1535-3893
Container-title:Journal of Proteome Research
language:en
Short-container-title:J. Proteome Res.

Author:

Böhme Karola¹,Fernández-No Inmaculada C.¹,Barros-Velázquez Jorge¹,Gallardo José M.¹,Calo-Mata Pilar¹,Cañas Benito¹

Affiliation:

1. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain, Department of Food Technology, Institute for Marine Research (IIM-CSIC), E-36208 Vigo, Spain, and Department of Analytical Chemistry, Faculty of Chemistry, University Complutense of Madrid, E-28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Chemistry,Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/pr100047q

Reference58 articles.

1. Huss, H. H.Assurance of seafood quality;Food & Agriculture Organization of the United Nations (FAO):Rome, 1994; T334, p169.

2. Microbiological spoilage of fish and fish products

3. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon

4. Fish spoilage bacteria – problems and solutions

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