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Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives

Crangon CrangonMicrobial ContaminationMedicineDominant MicrobiotaFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyPeeled Brown ShrimpMicrobiologyMicrobiomeFood PreservativesFood SafetyMicrobial Risk AssessmentHealth Sciences