CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS) - Publication - Bridge of Knowledge

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

Abstract

Citations

1

CrossRef
0

Web of Science
5

Scopus

Authors (4)

Grzegorz Przemysław Tokarczyk dr inż.
Barbara Szymczak
Mariusz Szymczak
Zdzisław Domiszewski

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
ISSN: 1425-6959
ISSN:: 14256959
Publication year:: 2011
DOI:: Digital Object Identifier (open in new tab) 10.15193/zntj/2011/78/119-131
Verified by:: No verification

seen 9 times