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Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

Shelf LifeBiomanufacturingJapanese Sea BassFood MicrobiologyFood PreservationFood EngineeringMicrobiologyFood ProcessingLateolabrax JaponicasPublic HealthMicrobial CharacteristicsFood SafetyHealth Sciences