Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions.
- DOI
- 10.3390/foods8020072
- Published
- 2019 Feb 14
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods8020072,
title = {Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions.},
author = {Bjerke GA and Rudi K and Avershina E and Moen B and Blom H and Axelsson L},
year = {2019},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods8020072},
url = {https://doi.org/10.3390/foods8020072}
}RIS
TY - JOUR TI - Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. AU - Bjerke GA AU - Rudi K AU - Avershina E AU - Moen B AU - Blom H AU - Axelsson L PY - 2019 JO - Foods (Basel, Switzerland) DO - 10.3390/foods8020072 UR - https://doi.org/10.3390/foods8020072 ER -
APA
GA, B., K, R., E, A., B, M., H, B., & L, A. (2019). Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods8020072
Source records
- pubmed · retrieved 2026-09-27T10:28:23.968Z