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Biochemical indices of freshness during processing of sardine (Sardina pilchardus (Walb.)) for canning
Rodríguez, C.J.; Villar-Estalote, V.; Besteiro, I.; Pascual, C. (1997). Biochemical indices of freshness during processing of sardine (Sardina pilchardus (Walb.)) for canning, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 203-210
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  
Authors  Top 
  • Rodríguez, C.J.
  • Villar-Estalote, V.
  • Besteiro, I.
  • Pascual, C.
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