Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel
15 pages, 5 tables, 2 figures.-- This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2022 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/285737 |
| Acesso em linha: | http://hdl.handle.net/10261/285737 https://api.elsevier.com/content/abstract/scopus_id/85141605209 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Atlantic mackerel DHA EPA Canning Fatty acids Frozen storage Packing medium Ppolyunsaturated ω3/ω6 ratio http://metadata.un.org/sdg/9 |
| Resumo: | 15 pages, 5 tables, 2 figures.-- This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license |
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