Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years

  1. Ruiz-Roso, B.
  2. Cuesta, I.
  3. Perez, M.
  4. Borrego, E.
  5. Pérez-Olleros, L.
  6. Varela, G.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 1998

Volume: 77

Issue: 2

Pages: 244-250

Type: Article

DOI: 10.1002/(SICI)1097-0010(199806)77:2<244::AID-JSFA34>3.0.CO;2-B GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus