Effect of pulsed light treatment on 4 °C refrigerated Atlantic salmon (Salmo salar) quality: Shelf life, microbial community changes, and antimicrobial mechanisms
Guixin Han, Yiyi Wang, Ke Li, Tianhong Liu, Lianfa Gong, Wentao Liu, Xinxing Xu, Yuanhui Zhao
Topics & Concepts
SalmoShelf lifeAntimicrobialFood scienceFisheryBiologyFish <Actinopterygii>MicrobiologyMeat and Animal Product QualityAquaculture disease management and microbiotaAquaculture Nutrition and Growth