Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

Food and Bioprocess Technology

Volumn 4, Issue 6, 2011, Pages 907-918

  Böhme, Karola ^a   Fernández No, Inmaculada C ^a   Gallardo, Jose M ^b   Cañas, Benito ^c   Calo Mata, Pilar ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Bacterial species identification; Histamine fish poisoning; MALDI TOF MS; Seafood safety and quality assessment; Seafood spoilage; Seafoodborne pathogens

Indexed keywords

BACTERIAL SPECIES; HISTAMINE FISH POISONING; MALDI-TOF MS; SEAFOOD SAFETY AND QUALITY ASSESSMENT; SEAFOOD SPOILAGE; SEAFOODBORNE PATHOGENS;

BACTERIA; BACTERIOLOGY; DESORPTION; LOSSES; MASS SPECTROMETRY; MEATS; SPOILAGE;

FISH PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 79958283192     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0441-2     Document Type: Review

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