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An objective index for the evaluation of the ripening of salted anchovy

✍ Scribed by B. FILSINGER; C. A. BARASSI; H. M. LUPIN; R. E. TRUCCO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SELECTION OF ATTRIBUTES FOR THE SENSORY

✍ I. BESTEIRO; C.J. RODRÍGUEZ; C. TILVE-JAR; C. PASCUAL 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 748 KB

SDS-PAGE of salted anchovies (Engraulis

✍ M. M. Hernández-Herrero; A. X. Roig-Sagués; E. I. López-Sabater; J. J. Rodríguez 📂 Article 📅 2000 🏛 Springer 🌐 English ⚖ 153 KB

Effect of Pressure on the Salting and Ri

✍ BEATRIZ E. FILSINGER 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 312 KB

Protein Hydrolysis and Proteinase Activi

✍ Hernández-Herrero, M. Manuela; Roig-Sagués, Artur X.; López-Sabater, Emilio I.; 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 113 KB

Proposal of an index for the objective e

✍ J. Carreño; A. Martínez; L. Almela; J.A. Fernández-López 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 539 KB

An objective index of walkability for th

✍ Mayne, D.; Morgan, G.; Wilmore, A.; Bauman, A.; Jalaludin, B.; Bambrick, H.; Ros 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 59 KB