Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production-Reference-Cited by-同舟云学术

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Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production

Published:2018-12 Issue: Volume:286 Page:179-189
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Perez Silvina^ORCID,Czerner Marina,Patat María Laura,Zaritzky Noemí Elisabet,Murialdo Silvia Elena,Yeannes María Isabel

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de Mar del Plata

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference40 articles.

1. Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?;Aponte;Lett. Appl. Microbiol.,2010

2. Selection of attributes for the sensory evaluation of anchovies during the ripening process;Besteiro;J. Sens. Stud.,2000

3. Fish as Food,1965

4. Approche microbiologique de l'anchoítage;Campello,1985

5. Multifactorial correspondence analysis of risk factors for sheep and goat brucellosis seroprevalence;Coelho;Small Rumin. Res.,2008

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4. Temperate hyper-saline ecosystems induce spatial distribution and halo-thermotolerance potential in indigenous cultivable bacterial community;Community Ecology;2022-09-17

5. DEPTH EFFECT ON QUALITY CHARACTERISTICS OF TRADITIONAL SALTED-RIPENED ANCHOVY (ENGRAULIS ENCRASICOLUS) TAKEN FROM DIFFERENT PARTS OF THE SAME BARREL;Carpathian Journal of Food Science and Technology;2021-12-29

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