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This page is a summary of: 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, Grasas y Aceites, June 2021, Departmento de Publicaciones del CSIC,
DOI: 10.3989/gya.1261192.
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