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What Happens to the Microflora of Retail Sushi in the Warm Season?

by E. Tirloni, C. Bernardi, G. Gandolfi, P. Cattaneo and S. Stella

Journal of Food and Nutrition Research. 2017, 5(2), 95-100. DOI: 10.12691/jfnr-5-2-4
Pub. Date: February 15, 2017Views: 18580 Downloads: 17665Like: 0

sushi thermal abuse spoilage microorganisms ready-to-eat fish products

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