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Messina CM, Arena R, Ficano G, La Barbera L, Morghese M, Santulli A. Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products. Animals. 2021; 11(1):185. https://doi.org/10.3390/ani11010185

Messina, Concetta Maria, Rosaria Arena, Giovanna Ficano, Laura La Barbera, Maria Morghese, and Andrea Santulli. 2021. "Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products" Animals 11, no. 1: 185. https://doi.org/10.3390/ani11010185

Messina, C. M., Arena, R., Ficano, G., La Barbera, L., Morghese, M., & Santulli, A. (2021). Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products. Animals, 11(1), 185. https://doi.org/10.3390/ani11010185