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Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1.
Giribaldi, Marzia; Gai, Francesco; Peiretti, Pier Giorgio; Ortoffi, Marco Francesco; Lavermicocca, Paola; Lonigro, Stella Lisa; Valerio, Francesca; Cavallarin, Laura.
Afiliación
  • Giribaldi M; Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy.
  • Gai F; Agricultural Engineering and Food Technologies Research Center, Council for Agricultural Research and Economics (CREA), Turin, Italy.
  • Peiretti PG; Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy.
  • Ortoffi MF; Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy.
  • Lavermicocca P; Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy.
  • Lonigro SL; Institute of Sciences of Food Production, National Research Council, Bari, Italy.
  • Valerio F; Institute of Sciences of Food Production, National Research Council, Bari, Italy.
  • Cavallarin L; Institute of Sciences of Food Production, National Research Council, Bari, Italy.
J Sci Food Agric ; 99(1): 199-209, 2019 Jan 15.
Article en En | MEDLINE | ID: mdl-29851067
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Comida Rápida / Productos Pesqueros / Peces / Lacticaseibacillus paracasei / Conservación de Alimentos Tipo de estudio: Evaluation_studies Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Comida Rápida / Productos Pesqueros / Peces / Lacticaseibacillus paracasei / Conservación de Alimentos Tipo de estudio: Evaluation_studies Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Reino Unido