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. 2019 Oct 13;8(10):489. doi: 10.3390/foods8100489

Figure 2.

Figure 2

Metagenomic analysis of the composition of the microbiota of hake fillets at day zero (A) and at the time of spoilage (B) of the two batches studied (Batch A and Batch B) and at each of the storage temperatures investigated (1, 4, and 7 °C).