Microbiological quality of frozen shrimp and lobster tail in the retail market.
The microbiological quality of three frozen shrimp products and frozen lobster tail at the retail level was determined. The number of retail units of the four products examined and the geometric means for aerobic plate counts at 30 and 35 degrees C, respectively, were: 1,464 units of cooked, peeled...
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| Pubblicato in: | Appl Environ Microbiol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1980
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291657/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/6999997/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.40.4.765-769.1980 |
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