Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance

  1. Guillén, M.D.
  2. Ruiz, A.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2004

Volumen: 86

Número: 2

Pages: 297-304

Type: Article

DOI: 10.1016/J.FOODCHEM.2003.09.028 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus