Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi
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DOI: 10.1111/jam.13527
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… read more here.
Keywords: growth rates; rates community; community structure; retail sushi ... See more keywords