Effect of pre-treatment and smoking process (cold and hot) on chemical, microbiological and sensory quality of mackerel (Scomber scombrus)
Iliadis, Konstantinos N, Zotos, Anastasios, Taylor, Anthony KD, Petridis, Dimitrios
Published in Journal of the science of food and agriculture (01.09.2004)
Published in Journal of the science of food and agriculture (01.09.2004)
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