EFFECTS OF CURING METHODS ON QUALITY OF HOT SMOKED FISH (SARDINA PILCHARDUS).

Autor: Ndife J.1 jothel2000@gmail.com, Onyeiwu S. C.2, Ubbor S. C.1, Ukor I. C.1
Zdroj: Science World Journal. 2022, Vol. 17 Issue 2, p281-285. 5p.
Databáze: Academic Search Ultimate