Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)-Reference-Cited by-同舟云学术

Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)

Published:2015-11-17 Issue:8 Volume:66 Page:887-894
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Czerner Marina¹²,Agustinelli Silvina P.¹²,Guccione Silvana³,Yeannes María I.¹²

Affiliation:

1. CONICET, CCT Mar Del Plata, Argentina,

2. Grupo De Investigación Preservación Y Calidad De Alimentos. Facultad De Ingeniería-Universidad Nacional De Mar Del Plata, Mar del Plata, Argentina, and

3. OmegaSur S.A, Mar Del Plata, Argentina

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.3109/09637486.2015.1110687

Reference40 articles.

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