Evaluation of smoking technique towards food preservation / Siti Aishah Rashid and Safiyyah Shahimi
Smoking technique has gained attention among the food industry players in extending the shelf life of the food products and maintaining the quality. Since most research involving the food smoking techniques was only focusing on the biological evaluation of smoked meats, this review highlights some c...
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| Aineistotyyppi: | Kirja |
| Julkaistu: |
2021.
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