Cite
HARVARD Citation
Bjørge Thomassen, G. et al. (2023). Bacterial community development and diversity during the first year of production in a new salmon processing plant. Food microbiology. p. . [Online].
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Bjørge Thomassen, G. et al. (2023). Bacterial community development and diversity during the first year of production in a new salmon processing plant. Food microbiology. p. . [Online].