Papers: 10.3390/foods8020072

https://doi.org/10.3390/foods8020072

Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions

Cited by: 20
Author(s): Guro alette Bjerke, Knut Rudi, Ekaterina Avershina, Birgitte Moen, Henning Blom, Lars Axelsson
Published: over 6 years ago

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