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Cited article:

Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations

Ernawati, Moh. Awaludin Adam, Irawati Mei Widiastuti, Era Insivitawati

E3S Web Conf., 322 (2021) 04001

Published online: 2021-11-11

DOI: https://doi.org/10.1051/e3sconf/202132204001

This article has been cited by the following article(s):

Effect of smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna

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Innovative Food Science & Emerging Technologies 103 104035 (2025)
https://doi.org/10.1016/j.ifset.2025.104035

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Alina Menchynska, Tatiana Manoli, Anastasiia Ivaniuta, Olena Ochkolias and Viktoriia Stepanova
Animal Science and Food Technology 15 (1) 74 (2024)
https://doi.org/10.31548/animal.1.2024.74