The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids
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| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 6 vom: 05. Sept., Seite 431-40 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2014
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Oregano brining dolphinfish oxidation rosemary sardine smoking Antioxidants plus... |
| Accès en ligne |
Volltext |