{"refrec":{"BRefID":322667,"RR":"<b>Gram, L.; Dalgaard, P.</b> (2002). Fish spoilage bacteria – problems and solutions. <i>Curr. Opin. Biotechnol. 13(3)</i>: 262-266. <a href=\"https://dx.doi.org/10.1016/s0958-1669(02)00309-9\" target=\"_blank\">https://dx.doi.org/10.1016/s0958-1669(02)00309-9</a>","BEntID":316132,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Curr. Opin. Biotechnol. 13(3)</i>: 262-266. <a href=\"https://dx.doi.org/10.1016/s0958-1669(02)00309-9\" target=\"_blank\">https://dx.doi.org/10.1016/s0958-1669(02)00309-9</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Gram, L.; Dalgaard, P.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Gram, L.; Dalgaard, P.","Englishabstract":"Microorganisms are the major cause of spoilage of most seafood products. 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