Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product: CHANGES DURING PROCESSING OF TRADITIONAL DRY FISH

Saved in:
Bibliographic Details
Published in:Journal of food processing and preservation 2017-10, Vol.41 (5), p.e13133
Main Authors: Moretti, Vittorio Maria, Vasconi, Mauro, Caprino, Fabio, Bellagamba, Federica
Format: Article
Language:English
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0145-8892
DOI:10.1111/jfpp.13133