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1Bacterial composition associated with different traditions of salted and dried fish across countriesby Bahrndorff, Simon, Menanteau-Ledouble, Simon, Stidsborg, Simone, Jørgensen, Niels O.G., Hoque, Md Sazedul, Nielsen, Jeppe Lund“... widespread and drying procedures are very diverse, microbial communities occurring in the dried fish products...”
Published in Food Bioscience (2022)
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