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Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp
Broekaert, K. (2012). Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. PhD Thesis. Ghent University; Faculty of Bioscience Engineering: Gent. ISBN 978-90-5989-499-0. 157 pp.

Thesis info:

Available in  Author 
    VLIZ: Open Repository 231572 [ OMA ]
Document type: Dissertation

Keyword
    Marine/Coastal

Author  Top 
  • Broekaert, K., more

Content
  • Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 29-47, more
  • Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°c, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 47-76, more
  • Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 76-92, more
  • Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). The spoilage microbiota of ray (Raja sp.) during ice storage under different conditions: Molecular identification and characterisation of the spoilage potential, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 93-118, more

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