Quality of ready‐to‐eat swordfish fillets inoculated with <i>Lactobacillus paracasei</i> IMPC 2.1
Marzia Giribaldi(Cereal Research Centre), Laura Cavallarin(National Research Council), Pier Giorgio Peiretti(National Research Council), Paola Lavermicocca, Francesco Gai(National Academies of Sciences, Engineering, and Medicine), Francesca Valerio, Stella Lisa Lonigro(Institute of Sciences of Food Production), Marco Francesco Ortoffi(Institute of Sciences of Food Production)
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