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Enriched fresh pasta with a sea bass by-product, a novel food: fatty acid stability and sensory properties throughout shelf life
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Enriched fresh pasta with a sea bass by-product, a novel food: fatty acid stability and sensory properties throughout shelf life
-
Ainsa, A.
et al
- ART-2021-124356
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texto_completo
version 1
texto_completo.jpg (icon)
[2.63 MB]
25 mai 2021, 15:29
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texto_completo.pdf
[2.66 MB]
25 mai 2021, 15:29
Versión publicada