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Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE

Raw SalmonMicrobial InactivationFood PackagingMicrobial ContaminationFood SpoilageConventional MethodsFoodborne PathogensMicrobial EcologyFood MicrobiologyFood PreservationMicrobiologyMicrobiomePublic HealthSpoilage MicrobiotaFood SafetyHealth Sciences