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关键词
书目信息
Grasas y Aceites (Spain)
卷
40
期
3
ISSN
0017-3495
页码
pp. 194-198
其它主题
Coccion; Contenido de lipidos; Degradation/ traitement thermique; Degradation/ heat treatment; Deterioro/ tratamiento termico; Oxidacion; Lipidos
语言
西班牙语; 卡斯蒂利亚语
注释
Numerical tables; 12 ref. Summaries (En, Es)
类型
Numerical Data; Summary
1990-08-15
AGRIS AP