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Open AccessEditorial
Foods 2016, 5(2), 34;

Seafood Processing and Safety

Virginia Tech, Virginia Seafood Agricultural Research and Extension Center, 102 S. King St., Hampton, VA 23669, USA
Received: 6 May 2016 / Accepted: 10 May 2016 / Published: 13 May 2016
(This article belongs to the Special Issue Seafood Processing and Safety)
Full-Text   |   PDF [140 KB, uploaded 13 May 2016]
Note: In lieu of an abstract, this is an excerpt from the first page.


Food microorganisms are found on all surfaces (skin and gills) and in the intestines of fishery products.[...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Jahncke, M.L. Seafood Processing and Safety. Foods 2016, 5, 34.

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