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

Please use this identifier to cite or link to this item: http://hdl.handle.net/11547/3409

Title:	Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)
Authors:	Ingrassia Pier Luigi Foletti Marco Djalali Ahmadreza Scarone Piercarlo Ragazzoni Luca Della Corte Francesco Kaptan Kubilay Lupescu Olivera Arculeo Chris von Arnim Gotz Friedl Tom Ashkenazi Michael Heselmann Deike Hreckovski Boris Khorrram-Manesh Amir Komadina Radko Lechner Kostanze Patru Cristina Burkle Frederick M. Jr. Fisher Philipp
Issue Date:	2014
Publisher:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
URI:	http://hdl.handle.net/11547/3409
Appears in Collections:	Web Of Science

Files in This Item:

There are no files associated with this item.

DSpace JSPUI