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Hot-smoking

Sensory and Physicochemical Characteristics of Smoked Deep-Skinned Fillets from Well-Fed Atlantic Mackerel When Canned in Water and Vegetable Oils

By Kristín Edda Gylfadóttir / 23/08/2024

The suitability of using sunflower and rapeseed oils, and water as media for the canning of smoked fillets from Atlantic

Sensory and Physicochemical Characteristics of Smoked Deep-Skinned Fillets from Well-Fed Atlantic Mackerel When Canned in Water and Vegetable Oils Nánar »

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning

By admin / 01/12/2015

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning Nánar »

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