Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (<i>Rakfisk</i>) from Six Different Producers during Two Consecutive Seasonal Productions
The purpose of this study was to explore the microbiota of Norwegian fermented fish (<i>rakfisk</i>), a traditional product popular in the Norwegian market. Brine samples, collected from six producers during two subsequent years, were used. The producers applied different salt concentrat...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/2/72 |