Processing parameters needed to control pathogens in cold-smoked fish.
Publisher: Institute of Food Technologists
Published: 2001
Place of publication: Chicago, IL
Language: eng
Number of pages: 1133
Subjects: Smoke fish.; Smoke fish -- Sanitation.; Food handling.
Other titles: Journal of food science. Vol. 66, no. 7 (Supplement)
Notes: Cover title.

Issued as: Journal of food science, v. 66, no. 7, suppl. (Sept. 2000).

Includes bibliographical references.