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Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon ( Salmo salar ) stored from 0 to 15 °C
by
Churchill
,
OJ
,
Fernandez-Piquer, J
,
Powell, SM
,
Tamplin, ML
Published in
Food Microbiology
(2016)
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Biological Sciences
Microbiology
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