About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Antibacterial potential of Enterococcus faecium strains isolated from sous-vide cooked fish fillets

1994

Embarek, P.K.B. | Jeppesen, V.F. | Huss, H.H. (Technological Laboratory, Danish Ministry of Fisheries, Technical University Building 221, DK-2800 Lyngby (Denmark))

AGROVOC Keywords
antibacterial properties antimicrobial properties auxiliaire de lutte biologique bacalao bacteria biological control organisms cabillaud cod deterioration deterioro fish listeria monocytogenes pathogens pescado poisson (aliment) propiedades antimicrobianas spoilage streptococcus streptococcus faecium
Bibliographic information
Volume 11 Issue 6
Pagination
pp. 525-536
Other Subjects
Agent pathogene; Stockage/ preservation; Storage/ preservation; Almacenamiento/ preservacion; Organismos patogenos; Organismos para control biologico; Propriete antimicrobienne
Language
English
Note
48 ref.
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]