Lipid Hydrolysis and Oxidation Development in Frozen Mackerel (Scomber Scombrus): Effect of a High Hydrostatic Pressure Pre-Treatment

AuthID
 P-00H-AE4
5
Author(s)
Vázquez, M
·
Torres, JA
·
Gallardo, JM
·
Aubourg, SP
Tipo de Documento
Article
Year published
2013
Publicado
in Innovative Food Science & Emerging Technologies, ISSN: 1466-8564
Volume: 18, Páginas: 24-30
Indexing
Crossref®27
Google Scholar®
Publication Identifiers
Source Identifiers
ISSN: 1466-8564
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