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Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

✍ Scribed by Topuz, Osman Kadir; Yerlikaya, Pinar; Ucak, Ilknur; Gumus, Bahar; Büyükbenli, Hanife Aydan

Book ID
121784092
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
441 KB
Volume
154
Category
Article
ISSN
0308-8146

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