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Journal: Appl. Sci., 2021
Volume: 11
Number: 2629
2629
Article: Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics
Authors: by Md. Masud Rana, Md. Mohibbullah, Na Eun Won, Md. Abdul Baten, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
Link: https://www.mdpi.com/2076-3417/11/6/2629

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