Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod.
- Resource Type
- Article
- Source
- Foods; Mar2023, Vol. 12 Issue 6, p1206, 13p
- Subject
HYDROSTATIC pressure ATLANTIC cod MICROBIAL diversity BACTERIAL communities BACTERIAL diversity NUCLEOTIDE sequencing MICROBIAL communities BACTERIAL growth - Language
- ISSN
- 23048158