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HARVARD Citation
Fuentes‐Amaya, L. et al. (2016). Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C. Food science & nutrition. 4 (3), pp. 479-489. [Online].