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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: 18968Downloads: 18247
sushi thermal abuse spoilage microorganisms ready-to-eat fish products
Abstract Full Text PDF (492 KB) Full Text HTML Full Text ePUB (871 KB)
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