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Mace, Sabrina,
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Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon b...
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Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmo...
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Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon b...
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COLD-SMOKED SALMON
Seafood
[SDV]Life Sciences [q-bio]
LISTERIA-MONOCYTOGENES
PROPIDIUM MONOAZIDE
BROCHOTHRIX-THERMOSPHACTA
FISH PRODUCTS
SHELF-LIFE
16S rRNA
Brochothrix thermosphacta
CARNOBACTERIUM
FOOD
LACTOCOCCUS
MEAT
MICROBIAL ECOLOGY
PANDALUS-BOREALIS
RAPQUANTITATIVE DETECTION
Real-time PCR
STAA medium
Spoilage
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
Atlantic salmon
Bacterial interaction
Culture-independent method (PCR-TTGE)
Lactococcus piscium
Photobacterium phosphoreum
Sensory analysis
Specific spoilage organism
Spoilage potential
Volatile compounds
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