Chemical Composition Changes and Fat Oxidation in Sardine Mince Following Sodium Bicarbonate and Sodium Chloride Washing

AuthID
 P-00H-WC8
5
Author(s)
SELMI, S
·
SADOK, S
·
Tipo de Documento
Article
Year published
2010
Publicado
in Journal of Food Process Engineering, ISSN: 0145-8876
Volume: 33, Número: 6, Páginas: 1036-1051
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ISSN: 0145-8876
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