Microbiological safety of dry-cured fish from the raw material to the end of processing
Valentina Indio, Federica Savini, Fausto Gardini, Federica Barbieri, Laura Prandini, Yitagele Terefe Mekonnen, Federico Tomasello, Federica Giacometti, Alessandro Seguino, Andrea Serraino, Alessandra De Cesare
Topics & Concepts
SwordfishTunaFood scienceFermented fishBiologyDried fishYellowfin tunaShrimpTotal Viable CountBonitoFisheryChemistryFish <Actinopterygii>FermentationBacteriaGeneticsPolyamine Metabolism and ApplicationsMeat and Animal Product QualityIdentification and Quantification in Food