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

AuthID
 P-001-D1W
3
Author(s)
Montero, P
Document Type
Article
Year published
1997
Published
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 204, Issue: 2, Pages: 113-120 (8)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-0345960287
Wos: WOS:A1997WQ97300007
Source Identifiers
ISSN: 1431-4630
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