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Antibacterial potential of Enterococcus faecium strains isolated from sous-vide cooked fish fillets
Home
Publications
Antibacterial potential of Enterococcus faecium strains isolated from sous-vide cooked fish fillets
Antibacterial potential of Enterococcus faecium strains isolated from sous-vide cooked fish fillets
PE
P.K. Ben Embarek
P.K. Ben Embarek
VJ
V. From Jeppesen
V. From Jeppesen
HH
H.H. Huss
H.H. Huss
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31 December 1994
journal article
Published by
Elsevier BV
in
Food Microbiology
Vol. 11
(6)
,
525-536
https://doi.org/10.1006/fmic.1994.1060
Abstract
No abstract available
Keywords
ANTIBACTERIAL POTENTIAL
FISH FILLETS
VIDE COOKED
COOKED FISH
SOUS VIDE
Cited by 30 articles