Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis)

par Petridis, Dimitris
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2013)

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality

par Zotos, Anastasios
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2013)