Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar-Reference-Cited by-同舟云学术

Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar

Published:2016-04-07 Issue:5 Volume:120 Page:1302-1312
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Calliauw F.¹,Horemans B.²,Broekaert K.¹,Michiels C.³,Heyndrickx M.¹⁴

Affiliation:

1. Technology and Food Science Unit - Food safety; Institute of Agriculture and Fisheries Research; Melle Belgium

2. Departement of Food Safety & Food Quality; Faculty of Bioscience Engineering; Ghent University; Gent Belgium

3. Centre for Food and Microbial Technology and Leuven Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium

4. Department of Pathology, Bacteriology and Poultry Diseases; Faculty of Veterinary Medicine; Ghent University; Merelbeke Belgium

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13107/fullpdf

Reference43 articles.

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3. Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp;Asik;J Food Qual,2014

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