n.very thinly sliced raw fish
Sashimi
Sashimi
Sashimi
From sashimi to zen‐in: the evolution of concurrent engineering at Fuji Xerox
Evaluation of ready to eat sashimi in northern Portugal restaurants
Arsenic-containing lipids are natural constituents of sashimi tuna.
As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath
Anisakid parasites, Staphylococcus aureus and Bacillus cereus in sushi and sashimi from Seattle area restaurants.
Complete Genome Sequence of Cedecea neteri Strain SSMD04, a Bacterium Isolated from Pickled Mackerel Sashimi.
Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-to-Eat Sashimi
Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-to-Eat Sashimi
Effect of temperature on growth of Vibrio paraphemolyticus and Vibrio vulnificus in flounder, salmon sashimi and oyster meat
