Isolation, characterization and identification of bacteria from low-salt fermented green mussell (Perna viridis)

Isolation, characterization and identification of bacteria from low-salt fermented green mussell (Perna viridis)

Bibliographische Detailangaben
1. Verfasser: Caballero, Ma. Jamilla P.
Format: Abschlussarbeit
Sprache:English
Veröffentlicht: 2018.
Schlagworte:
Green mussel.
Perna viridis.
Low-salt fermentation.
Biochemical tests.
Isolates.