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

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

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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:
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