Effect of hot smoking treatment in improving Sensory and...

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Food Science & Nutrition 2020 / 06

Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

Baten, Md. Abdul, Won, Na Eun, Mohibbullah, Md., Yoon, Sung‐Joon, Hak Sohn, Jae, Kim, Jin‐Soo, Choi, Jae‐Suk
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Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1715
Date:
June, 2020
File:
PDF, 1.14 MB
2020
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