THE MICROFLORA OF SEMI-PRESERVED FISH PRODUCTS. II. THE EFFECT OF THE QUALITY OF RAW MATERIALS, ADDED MATERIALS, AND STORAGE CONDITIONS

MeSH terms

• Bacteria*
• Bacteriological Techniques*
• Benzoates*
• Fish Products*
• Fishes*
• Food Preservation*
• Food-Processing Industry*
• Hydrogen-Ion Concentration*
• Nitrites*
• Sodium Chloride*
• Sodium*
• Staphylococcus*
• Sucrose*
• Yeasts*