Publication | Open Access

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

Microbial InactivationTropical ShrimpsVolatile CompoundsFood SpoilageMicrobial ContaminationMicrobial EcologyFood MicrobiologySpme–gc–ms AnalysisMicrobiologyPublic HealthMedicineFood Safety