Lipid composition and palatability of ca
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Ruiz-Roso, Baltasar; Cuesta, Isabel; Perez, Mercedes; Borrego, Elisa; PΓ©rez-Olle
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Article
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1998
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John Wiley and Sons
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English
β 175 KB
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Lipid variations of canned sardines in olive oil, both quantitative and in fatty acid composition, have been studied during various stages of the canning process : raw sardines (RS), precooked sardines (PS), just canned sardines (CS) and sardines stored for 6 months (6MS), 12 months (12MS) and 5 yea