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2010•Journal of Food ProtectionOpen access

Quantitative PCR Method for Evaluating Freshness of Whiting (Merlangius merlangus) and Plaice (Pleuronectes platessa)

Guillaume Duflos, Laurence Théraulaz, Gérard Giordano, Vincent Méjean, Pierre Malle

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Key concepts: Whiting, Pleuronectes, Biology, Bacteria, Trimethylamine, Fishery, Food spoilage, Food science

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Quantitative PCR Method for Evaluating Freshness of Whiting (Merlangius merlangus) and Plaice (Pleuronectes platessa) — Research Paper | ScholarLens