Conservation de hachis de sardine en entreposage à l'état congeléà - 20°C: hachis obtenus à partir de sardine entière, et de sardine étêtée et éviscérée-Reference-Cited by-同舟云学术

Conservation de hachis de sardine en entreposage à l'état congeléà - 20°C: hachis obtenus à partir de sardine entière, et de sardine étêtée et éviscérée

Published:1985-09 Issue:5 Volume:8 Page:294-304
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:es
Short-container-title:International Journal of Refrigeration

Author:

Tejada M,Moral A,Borderias A.J

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference31 articles.

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4. Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus);Food Science and Technology International;1996-04