Osimani, A. & Ferrocino, I. & Agnolucci, M. & Cocolin, L. & Giovannetti, M. & Cristani, C. & Palla, M. & Milanović, V. & Roncolini, A. & Sabbatini, R. & Garofalo, C. & Clementi, F. & Cardinali, F. & Petruzzelli, A. & Gabucci, C. & Tonucci, F. & Aquilanti, L. (2019)
Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish.
Food Microbiology, 82, 560–572
DOI:
10.1016/j.fm.2019.03.027