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Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

by Dalsvåg, Hanne, Cropotova, Janna, Jambrak, Anet Režek, Janči, Tibor, Španěl, Patrik, Dryahina, Kseniya, Smith, David, Rustad, Turid
Published in ACS Food Science & Technology (2021)