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

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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 2019-07-10T13:31:37Z
dc.date.available 2019-07-10T13:31:37Z
dc.date.issued 2014
dc.identifier.uri http://hdl.handle.net/11547/3409
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


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