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
Saved in:
| Main Authors: | , , , |
|---|---|
| Published: |
Pergamon-Elsevier Science Ltd
2015
|
| Online Access: | https://nuclea.cnea.gob.ar/handle/20.500.12553/8332 |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1875043817936125952 |
|---|---|
| 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 |
| spellingShingle | Tomac, Alejandra Cova, Maria Constanza Narvaiz, Patricia Yeannes, Maria Isabel Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets |
| thumbnail | https://nuclea.cnea.gob.ar/server/api/core/bitstreams/01492139-8c5b-4fe7-bf52-13a2ef160d96/content |
| 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 |