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Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products
Fermentation is one of the oldest methods to assure the safety and quality of foods, and to prolong their shelf life. However, a successful fermentation relies on the correct kinetics depending on some factors (i.e., ingredients, preservatives, temperature, inoculum of starter cultures). Predictive...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997648/ https://www.ncbi.nlm.nih.gov/pubmed/35407033 http://dx.doi.org/10.3390/foods11070946 |