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Microbial counts (Log CFU/g) at the time of spoilage of hake fillets stored in MAP of the two batches studied (A and B) and at each of the temperatures investigated (1, 4, and 7 °C). Anaerobic psychrotrophs (white bars), Photobacterium (green bars), Shewanella (black bars), Pseudomonas (blue bars), Lactic acid bacteria (red bars) and Enterobacteriaceae (grey bars). Error bars represent the standard deviation.
