Use of bioprotective cultures in fish products

Author:

Cifuentes Bachmann Denise EugeniaORCID,Leroy FrédéricORCID

Funder

FONDECYT

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. The microbiology of cold smoked salmon;Løvdal;Food Control,2015

2. Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw salmon (Salmo salar);Ibrahim;J Aquat Food Prod,2014

3. Listeria monocytogenes in aquatic food products—a review;Jami;Compr Rev Food Sci,2014

4. Listeria monocytogenes in vacuum-packed smoked fish products: occurrence, routes of contamination, and potential intervention measures;Tocmo;Compr Rev Food Sci,2014

5. Seafood biopreservation by lactic acid bacteria—a review;Ghanbari;Food Sci Technol,2013

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