Essays The bacterial community during early production stages of intensively reared halibut (Hippoglossus hippoglossus L.) Post author By admin Post date 11/06/2021 Author: Rannveig Björnsdóttir School: University of Iceland Type: Doctoral dissertation 2010 Thesis link ← Enhancing quality management of fresh fish supply chain through improved logistics and ensured traceability → The influence of salting procedures on the characteristics of heavy salted cod
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