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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 Jun. 16];12(6):e10116. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/10116