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    Investigation into the effect of prior frozen storage (-20°C) on the quality of hot-smoked cod (Gadus morhua) and mackerel (Scomber scombrus) by Anastasios Zotos

    Published 1991
    “…At suitable intervals (0, 11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (cod in fillets, mackerel in gutted form) using an AFOS-Torry Mini Kiln. …”
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