The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood

Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity because of their availability in retail stores and the consumers’ perception of convenience. Products that are subjected to mild processing and products that do not require additional heating prior to consumption are...

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Detalles Bibliográficos
Autores principales: Hoel, Sunniva, Vadstein, Olav, Jakobsen, Anita N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463141/
https://www.ncbi.nlm.nih.gov/pubmed/30909614
http://dx.doi.org/10.3390/microorganisms7030091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463141/
https://www.ncbi.nlm.nih.gov/pubmed/30909614
http://dx.doi.org/10.3390/microorganisms7030091

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