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pro vyhledávání: '"Lutfan Zainul Haq"'
Publikováno v:
Elektrika, Vol 15, Iss 2, Pp 69-76 (2023)
In Kendal, smoked fish producers generally use the hot smoking method, in which the fish is placed close to the smoke source and smoked for three to four hours. The upside is that it has a significant impact on supporting many human endeavors, such a
Externí odkaz:
https://doaj.org/article/54403631c94046f2b4525908f2509fc6