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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger

M R Corbo1, B Speranza, A Filippone

  • 1Department of Food Science, University of Foggia, Foggia, Italy.

International Journal of Food Microbiology
|September 23, 2008
PubMed

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