Exploring the brine microbiota of a traditional Norwegian fermented fish product (Rakfisk) from six different producers during two consecutive seasonal productions

Publication details

Journal : Foods , vol. 8 , p. 19 , 2019

Publisher : MDPI

International Standard Numbers :
Printed : 2304-8158
Electronic : 2304-8158

Publication type : Academic article

Contributors : Bjerke, Guro Alette; Rudi, Knut; Avershina, Ekaterina; Moen, Birgitte; Blom, Hans; Axelsson, Lars

Issue : 72

Links :
ARKIV : http://hdl.handle.net/11250/25...
DOI : doi.org/10.3390/foods8020072