Effects of olive oil and olive oil–pomegranate juice sauces...

Food Chemistry 2014 / 07 Vol. 154

Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

Topuz, Osman Kadir, Yerlikaya, Pinar, Ucak, Ilknur, Gumus, Bahar, Büyükbenli, Hanife Aydan
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
154
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.12.103
Date:
July, 2014
File:
PDF, 441 KB
english, 2014
Conversion to is in progress
Conversion to is failed