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Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus).

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Title: Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus).
Authors: Popelka, Peter1 peter.popelka@uvlf.sk, Šuleková, Monika1, Jevinová, Pavlína1, Semjon, Boris1, Hudáková, Terézia2, Klempová, Tatiana3, Čertík, Milan3, Roba, Pavol1, Várady, Matúš1
Source: Acta Veterinaria Brno. 2021, Vol. 90 Issue 1, p117-124. 8p.
Database: Academic Search Ultimate
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  Data: Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus).
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  Data: <searchLink fieldCode="JN" term="%22Acta+Veterinaria+Brno%22">Acta Veterinaria Brno</searchLink>. 2021, Vol. 90 Issue 1, p117-124. 8p.
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