Selection, characterization of bacteriocin-producting lactic acid bacteria from Senegalese traditional fermented foods and application to improve preservation of tropical fish commodities.

Diop, M.; Tine, E.; Destain, Jacqueline; Ngom, A.; Thonart, Philippe

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Selection, characterization of bacteriocin-producting lactic acid bacteria from Senegalese traditional fermented foods and application to improve preservation of tropical fish commodities.

Diop, M.; Tine, E.; Destain, Jacqueline et al.

2007 • 10ème Conférence européenne de nutrition

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https://hdl.handle.net/2268/90833

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Disciplines :

Microbiology

Author, co-author :

Diop, M.

Tine, E.

Destain, Jacqueline ; Université de Liège - ULiège > Chimie et bio-industries > Bio-industries

Ngom, A.

Thonart, Philippe ; Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles

Language :

English

Title :

Selection, characterization of bacteriocin-producting lactic acid bacteria from Senegalese traditional fermented foods and application to improve preservation of tropical fish commodities.

Publication date :

July 2007

Event name :

10ème Conférence européenne de nutrition

Event place :

Paris, France

Event date :

10-13 juillet 2007

Audience :

International

Available on ORBi :

since 12 May 2011

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