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Wiernasz N, Gigout F, Cardinal M, Cornet J, Rohloff J, Courcoux P, Vigneau E, Skírnisdottír S, Passerini D, Pilet M-F, et al. Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products. Foods. 2021; 10(11):2517. https://doi.org/10.3390/foods10112517

Wiernasz, Norman, Frédérique Gigout, Mireille Cardinal, Josiane Cornet, Jens Rohloff, Philippe Courcoux, Evelyne Vigneau, Sigurlaug Skírnisdottír, Delphine Passerini, Marie-France Pilet, and et al. 2021. "Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products" Foods 10, no. 11: 2517. https://doi.org/10.3390/foods10112517

Wiernasz, N., Gigout, F., Cardinal, M., Cornet, J., Rohloff, J., Courcoux, P., Vigneau, E., Skírnisdottír, S., Passerini, D., Pilet, M.-F., & Leroi, F. (2021). Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products. Foods, 10(11), 2517. https://doi.org/10.3390/foods10112517