Publication | Open Access

Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

Vacuum-packaged CookedMicrobial ContaminationLactic Acid BacteriaFood MicrobiologyMicrobial EcologyFood PreservationMicrobiologyCold-smoked SalmonPublic HealthPeeled Tropical ShrimpFood SafetyMicrobial Risk AssessmentHealth Sciences