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Continue to ChatThe impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 /- 2 degrees C - https://avesis.cu.edu.tr/publication/details/327d108c-d4a0-4c20-b3cf-87dd17f7ea28/the-impact-of-different-levels-of-nisin-as-a-biopreservative-agent-on-the-chemical-sensory-and-microbiological-quality-of-vacuum-packed-sea-bass-dicentrarchus-labrax-fillets-stored-at-4-2-c