High pressure processing of European sea bass fillets: effects on the bacterial microbiome
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资源简介：
This project investigated the effects of high pressure treatments (HP: 600 MPa, 5 min, 25°C) on European sea bass fillets, by analyzing impacts on their bacterial microbiome along different storage times, to provide new indicators of quality or microbiological spoilage in fresh or HP-processed fillets
创建时间：
2020-03-02
