Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
- 30 November 2003
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 83 (3), 349-356
- https://doi.org/10.1016/s0308-8146(03)00095-5
Abstract
No abstract availableKeywords
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