Effect of a Vacuum-Leaching Technology on the Proteins and Lipids of Lean Sardine (Sardina Pilchardus) Mince

AuthID
 P-001-1EN
3
Author(s)
Vital, R
·
Tipo de Documento
Article
Year published
2000
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 212, Número: 1, Páginas: 31-38 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-1642337403
Wos: WOS:000165891400006
Source Identifiers
ISSN: 1438-2377
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