Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor ( <i>Lethrinus</i> sp), Saddletail Snapper ( <i>Lutjanus malabaricus</i> ), Crimson Snapper ( <i>Lutjanus erythropterus</i> ), Barramundi ( <i>Lates calcarifer</i> ) and Atlantic Salmon ( <i>Salmo salar</i> ) Fillets Stored at 4°C
Food science & nutrition