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Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage

Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-gene...

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Detalles Bibliográficos
Autores principales: Maillet, Aurélien, Denojean, Pauline, Bouju-Albert, Agnès, Scaon, Erwann, Leuillet, Sébastien, Dousset, Xavier, Jaffrès, Emmanuel, Combrisson, Jérôme, Prévost, Hervé
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7914861/
https://www.ncbi.nlm.nih.gov/pubmed/33562402
http://dx.doi.org/10.3390/foods10020362