NOVAKOVA, E.; KILDAHL, H. A.; KOMPANIKOVA, J.; NEUSCHLOVA, M.; STOFKOVA, Z. NORWEGIAN FERMENTED FISH AS POSSIBLE SOURCE OF FOODBORNE BOTULISM – IS THE RISK OF CONTRACTING BOTULISM FROM FERMENTED FISH STILL RELEVANT?. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 12, n. 6, p. e10116, 2023. DOI: 10.55251/jmbfs.10116. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/10116. Acesso em: 21 nov. 2024.