Biopreservation and the Safety of Fish and Fish Products, the Case of Lactic Acid Bacteria: A Basic Perspective
Through fishing and aquaculture activities, humans have access to fish, which are a basic food source in the diet due to their nutritional value. Fish are widely distributed and commercialized worldwide in different products (e.g., whole fresh, filleted, sliced, frozen, dried, smoked, salted, and ca...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2024-08-01
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| coleção: | Fishes |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2410-3888/9/8/303 |
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