Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)

por Baten, Md. Abdul, Won, Na Eun, Sohn, Jae Hak, Kim, Jin-Soo, Mohibbullah, Md., Choi, Jae-Suk
Publicado 2020

Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

por Baten, Md. Abdul, Won, Na Eun, Mohibbullah, Md., Yoon, Sung‐Joon, Hak Sohn, Jae, Kim, Jin‐Soo, Choi, Jae‐Suk
Publicado 2020

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

por Mohibbullah, Md., Won, Na Eun, Jeon, Jong‐Hoe, An, Jeong Hyeon, Park, Yeseul, Kim, Hari, Bashir, Khawaja Muhammad Imran, Park, Sun‐Mee, Kim, Young Soo, Yoon, Sung‐Joon, Sohn, Jae Hak, Kim, Andre, Choi, Jae‐Suk
Publicado 2018