검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi Hoel S, Jakobsen AN, Vadstein O Journal of Applied Microbiology, 123(3), 698, 2017 |
| 2 |
Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in fooda review Saraoui T, Leroi F, Bjorkroth J, Pilet MF Journal of Applied Microbiology, 121(4), 907, 2016 |
| 3 |
Identification and classification of seafood-borne pathogenic and spoilage bacteria: 16S rRNA sequencing versus MALDI-TOF MS fingerprinting Bohme K, Fernandez-No IC, Pazos M, Gallardo JM, Barros-Velazquez J, Canas B, Calo-Mata P Electrophoresis, 34(6), 877, 2013 |