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

Author:

Baten Md. Abdul1ORCID,Won Na Eun23ORCID,Mohibbullah Md.1ORCID,Yoon Sung‐Joon4ORCID,Hak Sohn Jae23ORCID,Kim Jin‐Soo5ORCID,Choi Jae‐Suk23ORCID

Affiliation:

1. Department of Fishing and Post Harvest Technology Sher‐e‐Bangla Agricultural University Dhaka Bangladesh

2. Seafood Research Center IACF Silla University Busan Korea

3. Department of Food Biotechnology Division of Bioindustry College of Medical and Life Sciences Silla University Busan Korea

4. EBADA Fishery Co. Ltd Busan Korea

5. Department of Seafood and Aquaculture Science Gyeongsang National University Tongyeong‐si Korea

Publisher

Wiley

Subject

Food Science

Reference38 articles.

1. Smoking of fish: a critical review

2. Investigating the Quality Changes of Raw and Hot Smoked Oreochromis niloticus and Clarias lazera

3. Protein loss due to post‐harvest handling of shrimp (Penaeus monodon) in the value chain of Khulna region in Bangladesh;Ali M. Y.;International Journal of Engineering,2013

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