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LC-MS/MS for safer seafood

By Kevin J. James, Mary Lehane, Brett Hamilton, Ambrose Furey, PROTEOBIO, Mass Spectrometry Centre for Proteomics and Biotoxin Research, Department of Chemistry, Cork Institute of Technology

Prolonged shelf life of MAP fish

By Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences

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