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The effect of propolis application on quality properties of vacuum-packed hot smoked rainbow trout (Oncorhynchus Mykiss, Walbaum 1792) fillets during cold storage

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2023.01.01

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Hot smoking, Propolis extract, Rainbow trout, Shelf life, Sensory quality

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001058064500001&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/17214

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