✦ LIBER ✦
Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics
✍ Scribed by Marina Czerner; Mabel C Tomás; María I Yeannes
- Book ID
- 102439833
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 137 KB
- Volume
- 91
- Category
- Article
- ISSN
- 0022-5142
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