The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?

Author:

Anagnostopoulos Dimitrios A.ORCID,Parlapani Foteini F.ORCID,Boziaris Ioannis S.ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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5. Characterization of the spoilage microbiota of hake di ff erent temperatures;Antunes-rohling;Foods,2019

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