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Journal: Foods, 2019
Volume: 8
Number: 72
72
Article: Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions
Authors: by Guro Alette Bjerke, Knut Rudi, Ekaterina Avershina, Birgitte Moen, Hans Blom and Lars Axelsson
Link: https://www.mdpi.com/2304-8158/8/2/72

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