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Bacteriology of Spoilage of Fish Muscle: III. Characterization of Spoilers
A total of 807 bacterial isolates from fresh and spoiling fillets of English sole (Parophrys vetulus) stored at 5 C were classified as to genus and tested for various biochemical activities, including the ability to spoil sterile muscle press juice at 5 C. Production of off-odor, volatile reducing s...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
1965
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1058308/ https://ncbi.nlm.nih.gov/pubmed/14339271 |
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