Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

  1. García-Arias, M.T.
  2. Álvarez Pontes, E.
  3. García-Linares, M.C.
  4. García-Fernández, M.C.
  5. Sánchez-Muniz, F.J.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2003

Alea: 83

Zenbakia: 3

Orrialdeak: 349-356

Mota: Artikulua

DOI: 10.1016/S0308-8146(03)00095-5 GOOGLE SCHOLAR
Datuen iturria: Scopus