Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
Fil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
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| Published: |
Pergamon-Elsevier Science Ltd
2015
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| Online Access: | https://nuclea.cnea.gob.ar/handle/20.500.12553/8332 |
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| _version_ | 1866906956840566785 |
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| author | Tomac, Alejandra Cova, Maria Constanza Narvaiz, Patricia Yeannes, Maria Isabel |
| author_browse | Cova, Maria Constanza Narvaiz, Patricia Tomac, Alejandra Yeannes, Maria Isabel |
| author_facet | Tomac, Alejandra Cova, Maria Constanza Narvaiz, Patricia Yeannes, Maria Isabel |
| author_sort | Tomac, Alejandra |
| collection | DSpace |
| description | Fil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina |
| id | dspace-20.500.12553-8332 |
| institution | Repositorio Institucional NUCLEA |
| publishDate | 2015 |
| publishDateSort | 2015 |
| publisher | Pergamon-Elsevier Science Ltd |
| publisherStr | Pergamon-Elsevier Science Ltd |
| record_format | dspace |
| spelling | dspace-20.500.12553-83322025-12-16T05:33:28Z Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets Tomac, Alejandra Cova, Maria Constanza Narvaiz, Patricia Yeannes, Maria Isabel Fil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina Fil: Cova, Maria Constanza. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina Fil: Narvaiz, Patricia. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina Pergamon-Elsevier Science Ltd 2015-01 info:eu-repo/semantics/openAccess application/pdf https://nuclea.cnea.gob.ar/handle/20.500.12553/8332 0969-806X |
| spellingShingle | Tomac, Alejandra Cova, Maria Constanza Narvaiz, Patricia Yeannes, Maria Isabel Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets |
| title | Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets |
| title_full | Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets |
| title_fullStr | Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets |
| title_full_unstemmed | Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets |
| title_short | Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets |
| title_sort | texture color lipid oxidation and sensory acceptability of gamma irradiated marinated anchovy fillets |
| url | https://nuclea.cnea.gob.ar/handle/20.500.12553/8332 |
| work_keys_str_mv | AT tomacalejandra texturecolorlipidoxidationandsensoryacceptabilityofgammairradiatedmarinatedanchovyfillets AT covamariaconstanza texturecolorlipidoxidationandsensoryacceptabilityofgammairradiatedmarinatedanchovyfillets AT narvaizpatricia texturecolorlipidoxidationandsensoryacceptabilityofgammairradiatedmarinatedanchovyfillets AT yeannesmariaisabel texturecolorlipidoxidationandsensoryacceptabilityofgammairradiatedmarinatedanchovyfillets |