Efficiency of Neutralized Antibacterial Culture Supernatant from Bacteriocinogenic Lactic Acid Bacteria Supplemented With Salt in Control of Microorganisms Present in Senegalese Artisanally Handled Fish by Immersion Preservative Technology During Gueldj Seafood Processing at 10°c and 30°c
2016
Diop, Michel | Alvarez, Valente | Guiro, Amadou | Thonart, Philippe
peer reviewed
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Библиографическая информация
Издатель
Elsevier Science
Другие темы
Sciences des denrées alimentaires; Sciences du vivant
Язык
Английский
Лицензия
restricted access, http://purl.org/coar/access_right/c_16ec, info:eu-repo/semantics/restrictedAccess
ISSN
0168-1605, 1879-3460
Тип
Journal Article; Journal Part; Journal Article; Journal Part; Journal Article; Journal Part; Journal Article; Journal Part
Источник
International Journal of Food Microbiology, 1 (1) (2016)
2025-06-17
2025-07-28
Dublin Core
Поставщик данных
Эту запись предоставил University of Liège
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