D’Aguì, Elisa, Stella Lovisolo, Tiziana Civera, and Felice Panebianco. 2024. “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 13 (4). https://doi.org/10.4081/ijfs.2024.12296.