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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
Diop, Michel; Alvarez, Valente; Guiro, Amadou et al.
2016 • In International Journal of Food Microbiology, 1 (1)

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JFMSH 15 136 published january 2016.pdf

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