Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria.
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DOI: 10.1016/j.ijfoodmicro.2016.09.024
Abstract: Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of "positive" bacteria able to… read more here.
Keywords: piscium; shrimp; quality safety; cooked peeled ... See more keywords