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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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