1.
Novakova E, Kildahl HA, 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?. J microb biotech food sci [Internet]. 2023 May 9 [cited 2024 Apr. 23];12(6):e10116. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/10116