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Nychas, G. J. E.
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Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 degrees C
by
Parlapani, F. F.
,
Haroutounian, S. A.
,
Nychas
,
G
.
J
.
E
.
,
Boziaris, I. S.
Published in
Food Microbiology
(2015)
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Related Subjects
BREAM SPARUS-AURATA
Biotechnology & Applied Microbiology
CHROMATOGRAPHY-MASS-SPECTROMETRY
COD GADUS-MORHUA
COLD-SMOKED SALMON
Chemical spoilage
DICENTRARCHUS-LABRAX
Fish
Food Science & Technology
GAS-CHROMATOGRAPHY
GC-MS
Microbiology
QUALITY INDICATORS
SENSORY ATTRIBUTES
SOLID-PHASE MICROEXTRACTION
SPME-GC/MS
Sea bass
Spoilage
Volatiles
indices
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