Figure 1. Average temperatures (°C) of sushi and sashimi obtained from Japanese restaurants

From

Microbiological and Physicochemical Qualities of Sushi and Sashimi from Japanese Restaurants in Brazil

Camila Moura Batista, Maria Luiza Rezende Ribeiro, Mauricio Junio Franco de Souza, Liana Jayme Borges, Tânia Aparecida Pinto de Castro Ferreira, Maria Cláudia Porfirio André

Journal of Food and Nutrition Research. 2017, 5(10), 729-735 doi:10.12691/jfnr-5-10-2