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Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-gene...
שמור ב:
| הוצא לאור ב: | Foods |
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| Main Authors: | , , , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI
2021
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7914861/ https://ncbi.nlm.nih.gov/pubmed/33562402 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020362 |
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