Effect of Liquid Smoke Dipping and Packaging Method on the Keeping Quality of Raw and Cooked Chub Mackerel (Scomber japonicus) Fillets

Published 2012 View Full Article

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Title
Effect of Liquid Smoke Dipping and Packaging Method on the Keeping Quality of Raw and Cooked Chub Mackerel (Scomber japonicus) Fillets
Authors
Keywords
-
Journal
Journal of Aquatic Food Product Technology
Volume 21, Issue 5, Pages 445-454
Publisher
Informa UK Limited
Online
2012-10-06
DOI
10.1080/10498850.2011.608918

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