Work

Changes in Selected Chemical and Microbiological Indicators During Warm Smoking Process of Thawed Whitefish (coregonis Clupeaformis)

Year: 2011

Type: article

Source: Zywnosc-nauka Technologia Jakosc

DOI: 10.15193/zntj/2011/78/119-131

Authors: Grzegorz Tokarczyk, Barbara Szymczak, Mariusz Szymczak, Zdzisław Domiszewski

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2335532994

FWCI: 1

Cites: 25

Cited by: 9

Related to: 10