Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends.

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第一作者： Shuai,Zhuang

第一单位： Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

作者： Shuai,Zhuang ^[1] ; Hui,Hong ^[1] ; Longteng,Zhang ^[1] ; Yongkang,Luo ^[1]

作者单位： Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. ^[1]

关键词 fish high-throughput sequencing microbiota preservation spoilage

主题词动物(Animals);细菌(Bacteria);甲壳纲(Crustacea);食品微生物学(Food Microbiology);海味(Seafood)

DOI 10.1111/1541-4337.12659

PMID 33443810

发布时间 2021-10-25

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Comprehensive reviews in food science and food safety

2021年20卷1期

252-288页

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Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends.

Comprehensive reviews in food science and food safety

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Comprehensive reviews in food science and food safety

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Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

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