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

AuthID
 P-003-0MS
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 (16)
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Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-78649913070
Wos: WOS:000284963700004
Source Identifiers
ISSN: 0145-8876
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