Agata Witczak, Władysław Ciereszko (2008)
Effect of Hot Smoking on the Content of Selected Polychlorinated Biphenyl Congeners in Herring (Clupea harengus) Slices.
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DOI: 10.1021/jf0730183
Ioannis S. Arvanitoyannis, Christos Palaiokostas, Panagiota Panagiotaki (2009)
A Comparative Presentation of Implementation of ISO 22000 Versus HACCP and FMEA in a Small Size Greek Factory Producing Smoked Trout: A Case Study.
Critical Reviews in Food Science and Nutrition49: 176.
DOI: 10.1080/10408390701856058