Figure 3. Mesophilic and psychrotrophic Total Viable Count (TVC) and number of Pseudomonas spp. along the sampling time considered. a,b=P≤0.05; A, B=P≤0.001

From

What Happens to the Microflora of Retail Sushi in the Warm Season?

E. Tirloni, C. Bernardi, G. Gandolfi, P. Cattaneo, S. Stella

Journal of Food and Nutrition Research. 2017, 5(2), 95-100 doi:10.12691/jfnr-5-2-4