CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)

Authors :: Barbara Szymczak
Mariusz Szymczak
Grzegorz Tokarczyk
Zdzisław Domiszewski
Source :: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Publication Year :: 2011
Publisher :: Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ, 2011.

Subjects :: Fishery
Process (engineering)
Environmental science
Industrial and Manufacturing Engineering
Food Science

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