Selection of psychotrophic bacteria active against spoilage and pathogenic microorganisms relevant for seafood products
Matamoros, S.; Pilet, M.-F.; Gigout, F.; Prevost, H.; Leroi, F. (2006). Selection of psychotrophic bacteria active against spoilage and pathogenic microorganisms relevant for seafood products, in: Luten, J.B. et al. (Ed.) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. pp. 395-402
In: Luten, J.B. et al. (2006). Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers: The Netherlands. ISBN 90-8686-005-2. 567 pp., more
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