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Biopreservation of ready-to-eat Atlantic salmon (Salmo salar) by lactic acid bacteria: Effect on safety and quality parameters
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Biopreservation of ready-to-eat Atlantic salmon (Salmo salar) by lactic acid bacteria: Effect on safety and quality parameters
Lactic acid bacteria (LAB) are recognised as candidates for biopreservation because of their antagonistic activities. However, the LAB strain's efficacy in and compatibility with a specific food matrix must be emphasised to develop biopreservation as an efficient hurdle for industrial applicat...
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