Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting

  1. Guillén, M.D.
  2. Ruiz, A.
  3. Cabo, N.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Argitalpen urtea: 2004

Alea: 84

Zenbakia: 12

Orrialdeak: 1528-1534

Mota: Artikulua

DOI: 10.1002/JSFA.1811 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus