Méndez, L., Fidalgo, L. G., Pazos Palmeiro, M., Lavilla, M., Torres, J. A., Saraiva, J. A., . . . Aubourg, S. P. (2017). Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions.
Citación estilo ChicagoMéndez, Lucía, Liliana G. Fidalgo, Manuel Pazos Palmeiro, María Lavilla, J. Antonio Torres, Jorge A. Saraiva, Manuel Vázquez, y Santiago P. Aubourg. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina Pilchardus) Previously Processed Under High-Pressure Conditions. 2017.
Cita MLAMéndez, Lucía, et al. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina Pilchardus) Previously Processed Under High-Pressure Conditions. 2017.