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Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics
Marina Czerner, Mabel C Tomás, María I YeannesVolume:
91
Year:
2011
Language:
english
Pages:
7
DOI:
10.1002/jsfa.4221
File:
PDF, 137 KB
english, 2011