Variations in the tryptophan content of sardines (pilchardus) originated during thermal cooking processes. The role of fat
1989
Beamonte Puga, A. | Castrillon Dias, A.M.
AGROVOC Keywords
Bibliographic information
Grasas y Aceites (Spain)
Volume
40
Issue
3
ISSN
0017-3495
Pagination
pp. 194-198
Other Subjects
Coccion; Contenido de lipidos; Degradation/ traitement thermique; Degradation/ heat treatment; Deterioro/ tratamiento termico; Oxidacion; Lipidos
Language
Spanish; Castilian
Note
Numerical tables; 12 ref. Summaries (En, Es)
Type
Numerical Data; Summary
1990-08-15
AGRIS AP
Data Provider
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