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Archive ouverte | Chaillou, Stephane | CCSD

The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized...

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Archive ouverte | Chaillou, Stephane | CCSD

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Archive ouverte | Borges, Frédéric | CCSD

International audience. Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics ...

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