Share

Research of vibrios from fresh and frozen seafood: biochemical identification of the isolated species and evaluation of their incidence.

[In Italian. / En italien.]

Author(s) : OTTAVIANI D., BACCHIOCCHI I., CIACCI D.

Type of article: Article

Summary

The work aims at appraising the incidence of vibrios in both fresh and frozen seafood by employing an innovative biochemical identification method currently known to classify each one of the thirty-seven species.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-3572
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 339
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing