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View article: QUALITY AND YIELD CHANGES IN RAINBOW TROUT DURING THE PROCESS OF HOT SMOKING: COMPARISON OF USING FRESH AND FROZEN RAW MATERIALS
QUALITY AND YIELD CHANGES IN RAINBOW TROUT DURING THE PROCESS OF HOT SMOKING: COMPARISON OF USING FRESH AND FROZEN RAW MATERIALS Open
This paper presents the results of physical and chemical changes that occur during the process of hot smoking of rainbow trout (Oncorhynchusmykiss), including differences occurring when using fresh or frozen/thawed fish as raw material for…