Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius.
Food Sci Nutr
; 8(7): 3957-3968, 2020 Jul.
Article
en En
| MEDLINE
| ID: mdl-32724656
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MEDLINE
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En
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Food Sci Nutr
Año:
2020
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Article