Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

  1. García-Arias, M.T.
  2. Álvarez Pontes, E.
  3. García-Linares, M.C.
  4. García-Fernández, M.C.
  5. Sánchez-Muniz, F.J.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2003

Volumen: 83

Número: 3

Pages: 349-356

Type: Article

DOI: 10.1016/S0308-8146(03)00095-5 GOOGLE SCHOLAR

Objectifs de Développement Durable