The Microbial and Sensory Quality of Mackerel Hot Smoked in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2002 Vol. 35; Iss. 1

The Microbial and Sensory Quality of Mackerel Hot Smoked in Mild Conditions

I Kolodziejska, C Niecikowska, E Januszewska, Z.E Sikorski
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
35
Year:
2002
Language:
english
Pages:
93
DOI:
10.1006/fstl.2001.0824
File:
PDF, 130 KB
english, 2002
Conversion to is in progress
Conversion to is failed