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

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 19, Issue 1, Pages 11-23

出版商

SAGE Publications

发表日期

2012-12-14

DOI

10.1177/1082013212442179

参考文献

查看 3 条相关文献

Discuss science. Find collaborators. Network.

Join a conversation

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now