Artigo de Pesquisa
Efficiency of Neutralized Antibacterial Culture Supernatant from Bacteriocinogenic Lactic Acid Bacteria Supplemented With Salt in Control of Microorganisms Present in Senegalese Artisanally Handled Fish by Immersion Preservative Technology During Guedj Seafood Processing at 10°C and 30°C
Michel Bakar Diop, Valente B Alvarez, Amadou Tidiane Guiro and Philippe Thonart