Microbial viability of alginate and chitosan solutions applied to smoked sea bass fillets (Dicentrarchus labrax)

In: Industrial, medical and environmental applications of microorganisms
Authors:
O. Martínez González Department of Pharmacy and Food Science, Faculty of Pharmacy. University of Basque Country (UPV/ EHU), Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain; olaia.martinez@ehu.es

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L. Epelde Azcue Department of Pharmacy and Food Science, Faculty of Pharmacy. University of Basque Country (UPV/ EHU), Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain; olaia.martinez@ehu.es

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M.C. de Vega Castaño Department of Pharmacy and Food Science, Faculty of Pharmacy. University of Basque Country (UPV/ EHU), Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain; olaia.martinez@ehu.es

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M.S. Vicente Martín Department of Pharmacy and Food Science, Faculty of Pharmacy. University of Basque Country (UPV/ EHU), Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain; olaia.martinez@ehu.es

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C. Casas Valencia Department of Pharmacy and Food Science, Faculty of Pharmacy. University of Basque Country (UPV/ EHU), Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain; olaia.martinez@ehu.es

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J. Salmerón Egea Department of Pharmacy and Food Science, Faculty of Pharmacy. University of Basque Country (UPV/ EHU), Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain; olaia.martinez@ehu.es

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Type:
Chapter
Pages:
343–346
DOI:
https://doi.org/10.3920/9789086867950_060

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