Article (Scientific journals)
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.
2016In International Journal of Food Microbiology, 1 (1)
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Disciplines :
Food science
Microbiology
Author, co-author :
Diop, Michel
Alvarez, Valente
Guiro, Amadou
Thonart, Philippe ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Bio-industries
Language :
English
Title :
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
Publication date :
2016
Journal title :
International Journal of Food Microbiology
ISSN :
0168-1605
eISSN :
1879-3460
Publisher :
Elsevier Science, Amsterdam, Netherlands
Volume :
1
Issue :
1
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 07 April 2016

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