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 |
Externí odkaz: |