Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

出版年份 2011 全文链接

标题

作者

关键词

Anchovy, Cooking, Quality, Nutrients

出版物

Volume 51, Issue 4, Pages 722-728

出版商

Springer Nature

发表日期

2011-10-10

DOI

10.1007/s13197-011-0551-5

参考文献

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