Bjerke, G.A.; Rudi, K.; Avershina, E.; Moen, B.; Blom, H.; Axelsson, L.
Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. Foods 2019, 8, 72.
https://doi.org/10.3390/foods8020072
AMA Style
Bjerke GA, Rudi K, Avershina E, Moen B, Blom H, Axelsson L.
Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. Foods. 2019; 8(2):72.
https://doi.org/10.3390/foods8020072
Chicago/Turabian Style
Bjerke, Guro Alette, Knut Rudi, Ekaterina Avershina, Birgitte Moen, Hans Blom, and Lars Axelsson.
2019. "Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions" Foods 8, no. 2: 72.
https://doi.org/10.3390/foods8020072
APA Style
Bjerke, G. A., Rudi, K., Avershina, E., Moen, B., Blom, H., & Axelsson, L.
(2019). Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. Foods, 8(2), 72.
https://doi.org/10.3390/foods8020072