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    Comparison of physicochemical, microbial and sensory properties of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator

    Comparison of physicochemical, microbial and sensory properties of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator by B. Latifi; M. Ahmadi; Y. Etemadian; V. Ghaemi; S.J. Abolghasemi; A.R. Shaviklo

    Published 2019-01-01
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