THE MICROFLORA OF SEMI-PRESERVED FISH PRODUCTS. II. THE EFFECT OF THE QUALITY OF RAW MATERIALS, ADDED MATERIALS, AND STORAGE CONDITIONS.
D001419:Bacteria; D001431:Bacteriological Techniques; D001565:Benzoates; D005396:Fish Products; D005399:Fishes; D005519:Food Preservation; D005525:Food-Processing Industry; D006863:Hydrogen-Ion Concentration; D009573:Nitrites; D012964:Sodium; D012965:Sodium Chloride; D013210:Staphylococcus; D013395:Sucrose; D015003:Yeasts
D001565:Benzoates; D009573:Nitrites; D012965:Sodium Chloride; D013395:Sucrose; D012964:Sodium
BACTERIA; BACTERIOLOGICAL TECHNICS; BENZOATES; FISHES; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; NITRITES; SODIUM; SODIUM CHLORIDE; STAPHYLOCOCCUS; SUCROSE; YEASTS