Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita). (Q53655773)
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scientific article published on 17 November 2015
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita). |
scientific article published on 17 November 2015 |
Statements
Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita). (English)
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Marina Czerner
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Silvina P Agustinelli
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Silvana Guccione
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María I Yeannes
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17 November 2015
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66
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887-894
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8
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