Article · Journal · 2024

Optimization of sensory properties of smoked catfish produced under distinct processing conditions

Probe - Food Science Research

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 23rd percentileby citations, against works of its field and year
Authors: 4from 3 institutions

Authors

4 authors across 3 institutions in 2 countries