Influence of Cooking Methods and Storage Time on Colour, Texture, and Fatty Acid Profile of a Novel Fish Burger for the Prevention of Cognitive Decline

AuthID
 P-010-52J
7
Author(s)
Valentim, J
·
Gomes, R
·
Gomes-Bispo, A
·
Prates, JAM
·
Bandarra, NM
·
Cardoso, C
Document Type
Article
Year published
2024
Published
in HELIYON, ISSN: 2405-8440
Volume: 10, Issue: 5, Pages: e27171 (10)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38495145
Scopus: 2-s2.0-85186993849
Wos: WOS:001215756700001
Source Identifiers
ISSN: 2405-8440
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service