Ritgerðir The bacterial community during early production stages of intensively reared halibut (Hippoglossus hippoglossus L.) Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Rannveig Björnsdóttir Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2010 Tengill á ritgerð ← 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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