Parlapani, Foteini F <br/><br/>
Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C.  [electronic resource] 

 -  Food microbiology  Sep 2015 
 - 44-53 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2015.03.006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--analysis<br/>Animals<br/>Bass--microbiology<br/>Brochothrix--isolation & purification<br/>Colony Count, Microbial<br/>Ethanol--analysis<br/>Food Microbiology<br/>Food Preservation<br/>Food Storage--standards<br/>Hexanols--analysis<br/>Lactobacillaceae--isolation & purification<br/>Pentanols--analysis<br/>Pseudomonas--isolation & purification<br/>Refrigeration<br/>Seafood--microbiology<br/>Volatile Organic Compounds--analysis