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Influence of the smoking technology on the quality of smoked fish regarding undesirable compounds
Karl, H. (1997). Influence of the smoking technology on the quality of smoked fish regarding undesirable compounds, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 633-639
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  
Author  Top 
  • Karl, H.
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