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Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish MackerelScomberomorus niphoniusopen access

Baten, Md. Abdul; Won, Na Eun; Mohibbullah, Md.; Yoon, Sung-Joon; Hak Sohn, Jae; Kim, Jin-Soo; Choi, Jae-Suk

ArticleIssue Date2020CitationFOOD SCIENCE & NUTRITION, v.8, no.7, pp 3957 - 3968PublisherWILEY
SCIESCOPUS
Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristicsopen access

Rana, Md. Masud; Mohibbullah, Md.; Won, Na Eun; Baten, Md. Abdul; Sohn, Jae Hak; Kim, Jin-Soo; Choi, Jae-Suk

ArticleIssue Date2021CitationAPPLIED SCIENCES-BASEL, v.11, no.6PublisherMDPI
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