Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality

Published 2012 View Full Article

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Title
Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 19, Issue 1, Pages 11-23
Publisher
SAGE Publications
Online
2012-12-14
DOI
10.1177/1082013212442179
References
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