An approach to extend the shelf life of ribbonfish fillet using lactic acid bacteria cell-free culture supernatant
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107731
Abstract: Abstract Trichiurus lepturus is a marine ribbonfish found in both tropical and temperate coastal areas. High consumer demand has prompted the food industry to increase the production of ribbonfish. Apart from production on a large… read more here.
Keywords: free culture; shelf life; lab cell; cell free ... See more keywords