Zobrazeno 1 - 3
of 3
pro vyhledávání: '"New preservation methods"'
Autor:
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İlknur Ucak, Rai Naveed Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Rosa Perestrelo, José S. Câmara, Gioacchino Bono
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1703 (2022)
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analyti
Externí odkaz:
https://doaj.org/article/df23bb1080e14c2aa5c131c57f7c25f0
Autor:
Gioacchino Bono, Rosa Perestrelo, Miguel A. Prieto, Shahida Anusha Siddiqui, Abderrahmane AIT KADDOUR, Dr. Rai Naveed Arshad, Paula García-Oliveira, Slim SMAOUI, ABDO HASSOUN, José Câmara, İlknur UCAK
Publikováno v:
Applied Sciences
Applied Sciences, 2022, 12 (3), pp.1703. ⟨10.3390/app12031703⟩
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Applied Sciences, Vol 12, Iss 1703, p 1703 (2022)
Applied Sciences, 2022, 12 (3), pp.1703. ⟨10.3390/app12031703⟩
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Applied Sciences, Vol 12, Iss 1703, p 1703 (2022)
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analyti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e975f5c9938aabaf2dd956a238f6e987
https://hal.inrae.fr/hal-03663923
https://hal.inrae.fr/hal-03663923
Akademický článek
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