Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years

Baltasar Ruiz‐Roso, Isabel Cuesta, Mercedes Perez, Elisa Borrego, Lourdes Pérez‐Olleros, Gregorio Varela
  • Journal of the Science of Food and Agriculture, June 1998, Wiley
  • DOI: 10.1002/(sici)1097-0010(199806)77:2<244::aid-jsfa34>3.3.co;2-2

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http://dx.doi.org/10.1002/(sici)1097-0010(199806)77:2<244::aid-jsfa34>3.3.co;2-2

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