Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

Author: Matamoros S.   Leroi F.   Cardinal M.   Gigout F.   Chadli F. Kasbi   Cornet J.   Prévost H.   Pilet M. F.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.72, Iss.2, 2009-02, pp. : 365-374

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