Normally, due to the holding of the chilled fish
A. Pseudomonas increase in numbers
B. Achromobacters decrease
C. Flavobacteria increase temporarily and then decrease
D. all of the above
Answer:D
Normally, due to the holding of the chilled fish
A. Pseudomonas increase in numbers B. Achromobacters decrease C. Flavobacteria increase temporarily and then decrease D. all of the above