Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0oC and 25oC
Open Access
- 1 January 2003
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 94 (1), 80-89
- https://doi.org/10.1046/j.1365-2672.2003.01806.x
Abstract
Aims: To evaluate spoilage and identify lactic acid bacteria (LAB) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (MAP) at 0, 5, 8, 15 and 25°C. ...Keywords
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