Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis
- 30 June 2011
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 147 (3), 195-202
- https://doi.org/10.1016/j.ijfoodmicro.2011.04.008
Abstract
No abstract availableKeywords
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