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

dc.contributor.author	Ingrassia Pier Luigi
dc.contributor.author	Foletti Marco
dc.contributor.author	Djalali Ahmadreza
dc.contributor.author	Scarone Piercarlo
dc.contributor.author	Ragazzoni Luca
dc.contributor.author	Della Corte Francesco
dc.contributor.author	Kaptan Kubilay
dc.contributor.author	Lupescu Olivera
dc.contributor.author	Arculeo Chris
dc.contributor.author	von Arnim Gotz
dc.contributor.author	Friedl Tom
dc.contributor.author	Ashkenazi Michael
dc.contributor.author	Heselmann Deike
dc.contributor.author	Hreckovski Boris
dc.contributor.author	Khorrram-Manesh Amir
dc.contributor.author	Komadina Radko
dc.contributor.author	Lechner Kostanze
dc.contributor.author	Patru Cristina
dc.contributor.author	Burkle Frederick M. Jr.
dc.contributor.author	Fisher Philipp
dc.date.accessioned	2019-07-10T13:31:29Z
dc.date.available	2019-07-10T13:31:29Z
dc.date.issued	2014
dc.identifier.uri	http://hdl.handle.net/11547/3348
dc.publisher	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
dc.title	Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)
dc.publisher.volume	51
dc.publisher.issue	4
dc.publisher.firstpagenumber	722
dc.publisher.lastpagenumber	728
dc.identifier.doinumber	10.1007/s13197-011-0551-5
dc.identifier.wos	WOS:000334411000013