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This study was conducted to assess the effects of different storage temperatures (4–20°C), on bacterial concentrations, growth rates and community structure in fresh retail sushi, a popular retail product with… Click to show full abstract
This study was conducted to assess the effects of different storage temperatures (4–20°C), on bacterial concentrations, growth rates and community structure in fresh retail sushi, a popular retail product with a claimed shelf life of 2–3 days.
Keywords:
growth rates;
rates community;
community structure;
retail sushi;
structure fresh;
fresh retail
Journal Title: Journal of Applied Microbiology
Year Published: 2017
Link to full text (if available)
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Journal Title: Journal of Applied Microbiology
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!