Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.
about
Adaptation to cold and proteomic responses of the psychrotrophic biopreservative Lactococcus piscium strain CNCM I-4031Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review.
P2860
Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
2009年论文
@zh
2009年论文
@zh-cn
name
Psychrotrophic lactic acid bac ...... shrimp and cold-smoked salmon.
@en
Psychrotrophic lactic acid bac ...... shrimp and cold-smoked salmon.
@nl
type
label
Psychrotrophic lactic acid bac ...... shrimp and cold-smoked salmon.
@en
Psychrotrophic lactic acid bac ...... shrimp and cold-smoked salmon.
@nl
prefLabel
Psychrotrophic lactic acid bac ...... shrimp and cold-smoked salmon.
@en
Psychrotrophic lactic acid bac ...... shrimp and cold-smoked salmon.
@nl
P2093
P2860
P1476
Psychrotrophic lactic acid bac ...... shrimp and cold-smoked salmon.
@en
P2093
Cardinal M
Kasbi Chadli F
Matamoros S
P2860
P304
P356
10.4315/0362-028X-72.2.365
P577
2009-02-01T00:00:00Z