Article Versions Notes

Pellegrini M, Iacumin L, Pleadin J, Krešić G, Orecchia E, Colautti A, Vulić A, Kudumija N, Bernardi C, Comi G. Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery. Foods. 2023; 12(14):2685. https://doi.org/10.3390/foods12142685

Pellegrini, Michela, Lucilla Iacumin, Jelka Pleadin, Greta Krešić, Elisabetta Orecchia, Andrea Colautti, Ana Vulić, Nina Kudumija, Cristian Bernardi, and Giuseppe Comi. 2023. "Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery" Foods 12, no. 14: 2685. https://doi.org/10.3390/foods12142685

Pellegrini, M., Iacumin, L., Pleadin, J., Krešić, G., Orecchia, E., Colautti, A., Vulić, A., Kudumija, N., Bernardi, C., & Comi, G. (2023). Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery. Foods, 12(14), 2685. https://doi.org/10.3390/foods12142685