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Lactic acid bacteria in seafood products: current trends and future perspectives
Manivasagan, P.; Venkatesan, J.; Kim, S.-K. (2015). Lactic acid bacteria in seafood products: current trends and future perspectives, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 182-201
In: Kim, S.-K. (Ed.) (2015). Seafood science: advances in chemistry, technology and applications. CRC Press: Boca Raton. ISBN 978-1-4665-9582-8. viii, 597 pp., more

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Keyword
    Marine

Authors  Top 
  • Manivasagan, P.
  • Venkatesan, J.
  • Kim, S.-K.

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