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Rakfisk
Fermented and Ripened Fish Products in the Northern European Countries
Food Microbiology Unveiling Hákarl: a Study of the Microbiota of The
Overseas Adventure Travel®
To See the Full Report
Food from the Fjords the New Norwegian Cuisine
Unveiling Hákarl: a Study of the Microbiota of the Traditional Icelandic Fermented Fish
Fish Processing Sustainability and New Opportunities (Edited by George M
Grand Circle Travel Planning Guide
Microbiological Aspects of Fish Handling and Processing in The
Discovering Microbiota and Volatile Compounds of Surströmming, the Traditional Swedish Sour Herring
Development of Cultural Context Indicator of Fermented Food1
Prl2013-Ijcps 1817
Iafp's European Symposium on Food Safety
Discovering Microbiota and Volatile Compounds of Surströmming, the Traditional Swedish Sour Herring
Unveiling Hákarl: a Study of the Microbiota of the Traditional Icelandic Fermented Fish
Norwegian Millennium Ecosystem Assessment - Pilot Study 2002
Technological Roles of Microorganisms in Fish Fermentation: a Review
Strengthening European Food Chain Sustainability by Quality and Procurement Policy
Top View
Modified Atmospheric Processing and Packaging of Fish
Chemical Aspects of Fermentation Technology in Food Processing Industries
Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers During Two Consecutive Seasonal Productions
The Norwegian Food Safety Authority
Novel Fermented Marine-Based Products
Ethnoichthyology of Freshwater Fish in Europe
Fermented and Ripened Fish Products in the Northern European Countries
Growth Behavior of Listeria Monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition Through Bacteriophage Addition