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Volumn 40, Issue , 2014, Pages 9-17

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

Author keywords

Bacterial interaction; Cooked tropical shrimp; Specific spoilage organism; Spoilage potential; Volatile compounds

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL INTERACTION; BACTERIUM; CHEMISTRY; CLASSIFICATION; COOKED TROPICAL SHRIMP; COOKING; EVALUATION STUDY; FOOD PACKAGING; FOOD STORAGE; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PENAEIDAE; SHELLFISH; SPECIFIC SPOILAGE ORGANISM; SPOILAGE POTENTIAL; TASTE; VOLATILE COMPOUNDS;

EID: 84890921165     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.11.018     Document Type: Article
Times cited : (83)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.