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

Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off‐flavor while marketed as...

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Bibliografische gegevens
Gepubliceerd in:Food Sci Nutr
Hoofdauteurs: Baten, Md. Abdul, Won, Na Eun, Mohibbullah, Md., Yoon, Sung‐Joon, Hak Sohn, Jae, Kim, Jin‐Soo, Choi, Jae‐Suk
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: John Wiley and Sons Inc. 2020
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Original Research
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7382142/
https://ncbi.nlm.nih.gov/pubmed/32724656
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1715
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