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Spoilage Microorganisms in Aquatic Foods by nabila.andaranny is a document available to read on EtoBox.
What is Spoilage Microorganisms in Aquatic Foods about?
This review article discusses spoilage microorganisms in fresh and processed aquatic food products, emphasizing the high perishability of these foods due to their biological composition. It identifies key spoilage agents, including molds, yeasts, and bacteria, and highlights the impact of microbial spoilage on fish quality and safety. The authors call for further research to better understand the microbial dynamics affecting aquatic food products.
- Author
- nabila.andaranny
- Language
- EN