Linko, R.R., Nikkilä, O.E. and Laine, J.J. 1961. Chemical preservatives in foodstuffs IV. Prolongation of the keeping guality of fresh fish by antibiotics. Agricultural and Food Science. 33, 1 (Jan. 1961), 111–122. DOI:https://doi.org/10.23986/afsci.71541.