Effect of a New Vacuum Leaching Technology on the Textural Characteristics of Sardine Mince

AuthID
 P-001-D1W
3
Author(s)
Montero, P
Tipo de Documento
Article
Year published
1997
Publicado
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 204, Número: 2, Páginas: 113-120 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0345960287
Wos: WOS:A1997WQ97300007
Source Identifiers
ISSN: 1431-4630
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service