Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies

Producción científica: Contribución a una revista › Artículo › Investigación › revisión exhaustiva

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@article{c0b3b5539fd0423b8a43361a4495005d,

title = "Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies",

author = "MM Hernandez-Herrero and AX Roig-Sagues and EI Lopez-Sabater and JJ Rodriguez-Jerez and MT Mora-Ventura",

year = "2006",

month = jul,

day = "20",

doi = "10.1111/j.1365-2621.1999.tb15897.x",

language = "English",

volume = "64",

pages = "344--347",

journal = "Journal of food science",

issn = "0022-1147",

number = "2",

}

Producción científica: Contribución a una revista › Artículo › Investigación › revisión exhaustiva

TY - JOUR

T1 - Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies

AU - Hernandez-Herrero, MM

AU - Roig-Sagues, AX

AU - Lopez-Sabater, EI

AU - Rodriguez-Jerez, JJ

AU - Mora-Ventura, MT

PY - 2006/7/20

Y1 - 2006/7/20

UR - https://www.scopus.com/pages/publications/0344759178

U2 - 10.1111/j.1365-2621.1999.tb15897.x

DO - 10.1111/j.1365-2621.1999.tb15897.x

M3 - Article

SN - 0022-1147

VL - 64

SP - 344

EP - 347

JO - Journal of food science

JF - Journal of food science

IS - 2

ER -