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    Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures

    Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures by S. Pedrós-Garrido, S. Condón-Abanto, J.B. Calanche, J.A. Beltrán, J.G. Lyng, D. Bolton, N. Brunton, P. Whyte

    Published 2021-03-01
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