Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria

Published 2017 View Full Article

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Title
Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria
Authors
Keywords
Carnobacterium divergens, V41, Lactococcus piscium, CNCM I-4031, Penaeus vannamei, Listeria monocytogenes, Biopreservation
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 241, Issue -, Pages 69-77
Publisher
Elsevier BV
Online
2016-10-08
DOI
10.1016/j.ijfoodmicro.2016.09.024

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