Related references
Note: Only part of the references are listed.Microbial diversity of seafood
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Novosphingobium taihuense sp nov., a novel aromatic-compound-degrading bacterium isolated from Taihu Lake, China
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Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis gas chromatography mass spectrometry
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Preliminary results on quality and quality changes in reared meagre (Argyrosomus regius): body and fillet traits and freshness changes in refrigerated commercial-size fish
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