Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures
Gram, L.; Trolle, G.; Huss, H.H. (1987). Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Intern. J. Food Microbiol. 4(1): 65-72. https://dx.doi.org/10.1016/0168-1605(87)90060-2
In: International Journal of Food Microbiology. Elsevier: Amsterdam. ISSN 0168-1605; e-ISSN 1879-3460, more
