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Microbiological and Physicochemical Qualities of Sushi and Sashimi from Japanese Restaurants in Brazil

by Camila Moura Batista, Maria Luiza Rezende Ribeiro, Mauricio Junio Franco de Souza, Liana Jayme Borges, Tânia Aparecida Pinto de Castro Ferreira and Maria Cláudia Porfirio André

Journal of Food and Nutrition Research. 2017, 5(10), 729-735. DOI: 10.12691/jfnr-5-10-2
Pub. Date: September 19, 2017Views: 8007 Downloads: 5567Like: 0

fish microbiological quality pH Bacillus cereus

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