The microbial and sensory quality of mackerel hot smoked in mild conditions

LWT

Volumn 35, Issue 1, 2002, Pages 87-92

  Kolodziejska, I ^a   Niecikowska, C ^a   Januszewska, E ^a   Sikorski, Z E ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Hot smoked fish; Microbial contamination; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); SCOMBER SCOMBRUS;

EID: 0035998886     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0824     Document Type: Article

References (27)

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