Quality differences assessment in canned sardine (Sardina pilchardus) by fluorescence detection
5 páginas, 4 figuras, 2 tablas.-- This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 1997 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/59152 |
| Acceso en línea: | http://hdl.handle.net/10261/59152 |
| Access Level: | acceso abierto |
| Palabra clave: | Canning Fluorescence Lipid deterioration Quality Sardine |
| Sumario: | 5 páginas, 4 figuras, 2 tablas.-- This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see http://dx.doi.org/10.1021/jf970056l |
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