Acta Vet. Brno 2021, 90: 117-124

https://doi.org/10.2754/avb202190010117

Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus)

Peter Popelka1, Monika Šuleková1, Pavlína Jevinová1, Boris Semjon1, Terézia Hudáková2, Tatiana Klempová3, Milan Čertík3, Pavol Roba1, Matúš Várady1

1University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
2Pavol Jozef Šafárik University in Košice, Faculty of Medicine, Košice, Slovakia
3Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Bratislava, Slovakia

Received February 17, 2020
Accepted February 24, 2021

References

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  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

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