Rana, M.M.; Mohibbullah, M.; Won, N.E.; Baten, M.A.; Sohn, J.H.; Kim, J.-S.; Choi, J.-S.
Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics. Appl. Sci. 2021, 11, 2629.
https://doi.org/10.3390/app11062629
AMA Style
Rana MM, Mohibbullah M, Won NE, Baten MA, Sohn JH, Kim J-S, Choi J-S.
Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics. Applied Sciences. 2021; 11(6):2629.
https://doi.org/10.3390/app11062629
Chicago/Turabian Style
Rana, Md. Masud, Md. Mohibbullah, Na Eun Won, Md. Abdul Baten, Jae Hak Sohn, Jin-Soo Kim, and Jae-Suk Choi.
2021. "Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics" Applied Sciences 11, no. 6: 2629.
https://doi.org/10.3390/app11062629
APA Style
Rana, M. M., Mohibbullah, M., Won, N. E., Baten, M. A., Sohn, J. H., Kim, J.-S., & Choi, J.-S.
(2021). Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics. Applied Sciences, 11(6), 2629.
https://doi.org/10.3390/app11062629