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Inhibition of pathogenic, psychrotrophic bacteria in lightly perserved fish products by lactic acid bacteria
From Jeppesen, V.; Huss, H.H. (1992). Inhibition of pathogenic, psychrotrophic bacteria in lightly perserved fish products by lactic acid bacteria, in: Huss, H.H. et al. Quality assurance in the fish industry. pp. 231-242
In: Huss, H.H.; Jakobsen, M.; Liston, J. (Ed.) (1992). Quality assurance in the fish industry. Developments in food science, 30. Elsevier: Amsterdam. ISBN 0-444-89077-7. viii, 587 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  
Authors  Top 
  • From Jeppesen, V.
  • Huss, H.H.
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