Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood
As fragile food commodities, microbial, and organoleptic qualities of fishery and seafood can quickly deteriorate.In this context, microbial quality g5210t-p90 and security improvement during the whole food processing chain (from catch to plate), using hurdle technology, a combination of mild preserving technologies such as biopreservation, modifie