Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel <i>Scomberomorus niphonius</i>.

Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius.

Baten, Md Abdul; Won, Na Eun; Mohibbullah, Md; Yoon, Sung-Joon; Hak Sohn, Jae; Kim, Jin-Soo; Choi, Jae-Suk.

Afiliación

Baten MA; Department of Fishing and Post Harvest Technology Sher-e-Bangla Agricultural University Dhaka Bangladesh.
Won NE; Seafood Research Center IACF Silla University Busan Korea.
Mohibbullah M; Department of Food Biotechnology Division of Bioindustry College of Medical and Life Sciences Silla University Busan Korea.
Yoon SJ; Department of Fishing and Post Harvest Technology Sher-e-Bangla Agricultural University Dhaka Bangladesh.
Hak Sohn J; EBADA Fishery Co. Ltd Busan Korea.
Kim JS; Seafood Research Center IACF Silla University Busan Korea.
Choi JS; Department of Food Biotechnology Division of Bioindustry College of Medical and Life Sciences Silla University Busan Korea.

Food Sci Nutr ; 8(7): 3957-3968, 2020 Jul.

Article en En | MEDLINE | ID: mdl-32724656