D’AGUÌ, E.; LOVISOLO, S.; CIVERA, T.; PANEBIANCO, F. The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (<i>Scomber scombrus</i>) fillets stored in ice. Italian Journal of Food Safety, [S. l.], v. 13, n. 4, 2024. DOI: 10.4081/ijfs.2024.12296. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/12296. Acesso em: 23 nov. 2024.