Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius-Reference-Cited by-同舟云学术

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

Published:2020-06-11 Issue:7 Volume:8 Page:3957-3968
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Baten Md. Abdul¹^ORCID,Won Na Eun²³^ORCID,Mohibbullah Md.¹^ORCID,Yoon Sung‐Joon⁴^ORCID,Hak Sohn Jae²³^ORCID,Kim Jin‐Soo⁵^ORCID,Choi Jae‐Suk²³^ORCID

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1715

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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