Seafood Processing and Safety

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dc.contributor.authorJahncke, Michael L.en
dc.contributor.departmentVirginia Agricultural Experiment Stationen
dc.date.accessioned2017-09-20T18:26:37Zen
dc.date.available2017-09-20T18:26:37Zen
dc.date.issued2016-05-13en
dc.date.updated2017-09-20T18:26:37Zen
dc.description.abstractFood microorganisms are found on all surfaces (skin and gills) and in the intestines of fishery products.[...]en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationJahncke, M.L. Seafood Processing and Safety. Foods 2016, 5, 34.en
dc.identifier.doihttps://doi.org/10.3390/foods5020034en
dc.identifier.urihttp://hdl.handle.net/10919/79284en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.titleSeafood Processing and Safetyen
dc.title.serialFoodsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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