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D’Aguì, E., Lovisolo, S., Civera, T. and Panebianco, F. 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. (Jul. 2024). DOI:https://doi.org/10.4081/ijfs.2024.12296.