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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