Table of content: September 2021; Vol. 9 Issue 5

Research Articles

Cadaverine level and pH: indicator of spoilage in the flesh of fish (carp, mackerel and jaw) storage at different temperatures
TRAORE Moumouny, KOFFI Yao Fulgence, KITAL Khemesse, OLADELE Oyelakim, KOUSSEMON Marina Camara and TINE Alphonse
Int. J. Appl. Microbiol. Biotechnol. Res. (2021) 9(5): pp. 76-88
[Abstract]  [Full Text - PDF]  [doi.org/10.33500/ijambr.2021.09.007]