Modifications in the chemical compounds and sensorial...

Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

Yeannes, Maria Isabel, Casales, Maria Rosa
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Volume:
28
Journal:
Ciência e Tecnologia de Alimentos
DOI:
10.1590/S0101-20612008000400006
Date:
December, 2008
File:
PDF, 338 KB
2008
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