Article Versions Notes

Baten MA, Won NE, Sohn JH, Kim J-S, Mohibbullah M, Choi J-S. Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira). Foods. 2020; 9(8):1009. https://doi.org/10.3390/foods9081009

Baten, Md. Abdul, Na Eun Won, Jae Hak Sohn, Jin-Soo Kim, Md. Mohibbullah, and Jae-Suk Choi. 2020. "Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)" Foods 9, no. 8: 1009. https://doi.org/10.3390/foods9081009

Baten, M. A., Won, N. E., Sohn, J. H., Kim, J.-S., Mohibbullah, M., & Choi, J.-S. (2020). Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira). Foods, 9(8), 1009. https://doi.org/10.3390/foods9081009