Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

✍ Scribed by M. M. Hernández-Herrero; A. X. Roig-Sagués; E. I. López-Sabater;; J. J. Rodríguez-Jerez; M. T. Mora-Ventura

• Book ID: 108821860
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 92 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb15897.x