Article Versions Notes

Maillet A, Denojean P, Bouju-Albert A, Scaon E, Leuillet S, Dousset X, Jaffrès E, Combrisson J, Prévost H. Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage. Foods. 2021; 10(2):362. https://doi.org/10.3390/foods10020362

Maillet, Aurélien, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, and Hervé Prévost. 2021. "Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage" Foods 10, no. 2: 362. https://doi.org/10.3390/foods10020362

Maillet, A., Denojean, P., Bouju-Albert, A., Scaon, E., Leuillet, S., Dousset, X., Jaffrès, E., Combrisson, J., & Prévost, H. (2021). Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage. Foods, 10(2), 362. https://doi.org/10.3390/foods10020362