Publicações

Sardine Ripening: Evolution of Enzymatic, Sensorial and Biochemical Aspects

AuthID
P-001-CYC

Author(s)

Nunes, ML

Campos, RM

Batista, I

Editor(es)

Luten, JB; Borresen, T; Oehlenschlager, J

Tipo de Documento

Proceedings Paper

Year published

1997

Publicado

in SEAFOOD FROM PRODUCER TO CONSUMER, INTEGRATED APPROACH TO QUALITY in DEVELOPMENTS IN FOOD SCIENCE, ISSN: 0167-4501

Volume: 38, Páginas: 319-330 (12)

Conference

International Seafood Conference on the Occasion of the 25Th Anniversary of the Wefta, Date: NOV 13-16, 1995, Location: NOORDWIJKERHOUT, NETHERLANDS, Patrocinadores: European Commiss, DG XIV Fisheries, Flair Flow Europe, DLO Netherlands Inst Fisheries Res, Agr Res Dept, Minist Agr Nat Management & Fisheries, J Barbe BV, Digital Equipment BV, Gerb Hoek BV, A VandeGroep & Zn BV, H Guyt BV, Parlevliet & vd Plas BV, Siewertsen BV, Vacvis BV, Zeehaven Ijmuiden NV

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