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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 SkÃrnisdottÃr, Delphine Passerini, Marie-France Pilet and Françoise Leroi
Link:
https://www.mdpi.com/2304-8158/10/11/2517
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