IMIS | Lifewatch regional portal

You are here

IMIS

[ report an error in this record ]basket (0): add | show Print this page

Influence of the smoking technology on the quality of smoked fish regarding undesirable compounds
Karl, H. (1997). Influence of the smoking technology on the quality of smoked fish regarding undesirable compounds, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 633-639
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  

Available in  Author 

Author  Top 
  • Karl, H.

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Author