Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes
Top Cited Papers
- 31 December 2005
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 93 (3), 511-520
- https://doi.org/10.1016/j.foodchem.2004.09.040
Abstract
No abstract availableKeywords
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