Seafood biopreservation by lactic acid bacteria — A review
- Author
- GHANBARI, Mahdi1 2 ; JAMI, Mansooreh1 2 ; DOMIG, Konrad J1 ; KNEIFEL, Wolfgang1
[1] BOKU, University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Sciences; Muthgasse 18, 1190 Vienna, Austria
[2] University of Zabol, Faculty of Natural Resources, Department of Fishery, Zabol, Iran, Islamic Republic of - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2013, Vol 54, Num 2, pp 315-324, 10 p ; ref : 3 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bacteriocin Biopreservation Food borne pathogens Lactic acid bacteria Seafood
- Keyword (fr)
- Aliment Article synthèse Bactérie lactique Bactériocine Interaction microorganisme Pathogène Produit pêche
- Keyword (en)
- Food Review Lactic acid bacteria Bacteriocin Microorganism interrelationships Pathogenic Seafood
- Keyword (es)
- Alimento Artículo síntesis Bacteria láctica Bacteriocina Interacción microorganismo Patógeno Producto pesca
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27632487
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2013.05.039 
https://dx.doi.org/10.1016/j.lwt.2013.05.039
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