EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL-Reference-Cited by-同舟云学术

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EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL

Published:1974-05 Issue:3 Volume:39 Page:596-601
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DENG J.,TOLEDO R. T.,LILLARD D. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02957.x/fullpdf

Reference18 articles.

1. The development of rancidity in cold-stored herrings: The influence of some antioxidants

2. Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna

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2. Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality;Journal of Food Processing and Preservation;2023-06-29

3. CHEMICAL COMPOSITION OF ILLICIUM VERUM (STAR ANISE) FRUIT;INDO AM J PHARM SCI;2019

4. Shelf life of rainbow trout fillets hot smoking with different sauces;Ege Journal of Fisheries and Aquatic Sciences;2018-03-15

5. Quality Changes and Shelf Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus) at Refrigerated (4 ± 1°C) Conditions;Journal of Aquatic Food Product Technology;2016-02-19

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