Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery
- DOI
- 10.3390/foods12142685
- Published
- 2023-07-12
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods12142685,
title = {Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery},
author = {Michela Pellegrini and Lucilla Iacumin and Jelka Pleadin and Greta Krešić and Elisabetta Orecchia and Andrea Colautti and Ana Vulić and Nina Kudumija and Cristian Bernardi and Giuseppe Comi},
year = {2023},
journal = {Foods},
doi = {10.3390/foods12142685},
url = {https://doi.org/10.3390/foods12142685}
}RIS
TY - JOUR TI - Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery AU - Michela Pellegrini AU - Lucilla Iacumin AU - Jelka Pleadin AU - Greta Krešić AU - Elisabetta Orecchia AU - Andrea Colautti AU - Ana Vulić AU - Nina Kudumija AU - Cristian Bernardi AU - Giuseppe Comi PY - 2023 JO - Foods DO - 10.3390/foods12142685 UR - https://doi.org/10.3390/foods12142685 ER -
APA
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. https://doi.org/10.3390/foods12142685
Source records
- crossref · retrieved 2026-09-26T04:48:03.338Z