Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference37 articles.
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4. Total volatile basic nitrogen and another physico-chemical and microbiological characteristics as related to ripening of salted anchovies (Engraulis encrasicholus L.);Hernández-Herrero;J Food Sci,1999
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