(Q53655773)

16 May 2018

title

Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita). (English)

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16 May 2018

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Marina Czerner

1

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16 May 2018

Silvina P Agustinelli

series ordinal

2

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16 May 2018

Silvana Guccione

series ordinal

3

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16 May 2018

María I Yeannes

series ordinal

4

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16 May 2018

publication date

17 November 2015

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16 May 2018

International Journal of Food Sciences and Nutrition

published in

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16 May 2018

volume

66

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16 May 2018

issue

8

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16 May 2018

page(s)

887-894

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16 May 2018

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

cites work

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2015.1110687

Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease

21 January 2018

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2015.1110687

Development of quality index method for anchovy (Engraulis anchoita) stored in ice: assessment of its shelf-life by chemical and sensory methods.

21 January 2018

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2015.1110687

Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)

21 January 2018

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2015.1110687

10.3109/09637486.2015.1110687

21 January 2018

Identifiers

DOI

1 reference

16 May 2018

PubMed ID

26576657

1 reference

16 May 2018