Behaviour of the gram-negative bacteria in lyophilized tissues of fish meat.
D000388:Air; D000421:Alcaligenes / Q000254:growth & development / Q000302:isolation & purification; D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification*; D001431:Bacteriological Techniques; D002245:Carbon Dioxide; D005396:Fish Products; D005417:Flavobacterium / Q000254:growth & development / Q000302:isolation & purification; D005516:Food Microbiology; D005519:Food Preservation; D005612:Freeze Drying; D009584:Nitrogen; D011549:Pseudomonas / Q000254:growth & development / Q000302:isolation & purification; D013045:Species Specificity; D013997:Time Factors; D014733:Vibrio / Q000254:growth & development / Q000302:isolation & purification
D002245:Carbon Dioxide; D009584:Nitrogen