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Chemical Composition Changes and Fat Oxidation in Sardine Mince Following Sodium Bicarbonate and Sodium Chloride Washing

AuthID
P-003-0MS

Author(s)

Selmi, S

Batista, I

Sadok, S

Bandarra, NM

Nunes, ML

Tipo de Documento

Article

Year published

2010

Publicado

in JOURNAL OF FOOD PROCESS ENGINEERING, ISSN: 0145-8876

Volume: 33, Número: 6, Páginas: 1036-1051 (16)

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Publication Identifiers

DOI: 10.1111/j.1745-4530.2008.00323.x

SCOPUS: 2-s2.0-78649913070

Wos: WOS:000284963700004

Source Identifiers

ISSN: 0145-8876

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Chemical Composition Changes and Fat Oxidation in Sardine Mince Following Sodium Bicarbonate and Sodium Chloride Washing

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Chemical Composition Changes and Fat Oxidation in Sardine Mince Following Sodium Bicarbonate and Sodium Chloride Washing

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