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Journal: Foods, 2021
Volume: 10
Number: 2517

Article: Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
Authors: by Norman Wiernasz, Frédérique Gigout, Mireille Cardinal, Josiane Cornet, Jens Rohloff, Philippe Courcoux, Evelyne Vigneau, Sigurlaug Skírnisdottír, Delphine Passerini, Marie-France Pilet and Françoise Leroi
Link: https://www.mdpi.com/2304-8158/10/11/2517

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