Scientists at Nofima have identified the bacteria that are present in fresh-packed cod and believe that nitrogen should be replaced by high oxygen to retain the quality of the fish.
Already subscribed? SIGN IN now
Want to read more before deciding on a subscription? It only takes a minute to sign up for a free account and you’ll get to enjoy:
Get more free content sign up today
Ready to subscribe? Choose from one of our subscription packages for unlimited access!