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Optimization of the formulation of canned anchovy (Engrauli..:
Pantoja Tirado, Lucia Ruth
;
Aguirre Vargas, Elza
https://llamkasun.unat.edu.pe/index.php/revista/article/view/108/146. , 2022
Link:
https://llamkasun.unat.edu.pe/index.php/revista/articl..
RT Journal T1
Optimization of the formulation of canned anchovy (Engraulis ringens J.) in gourmet sauce by sensory evaluation ; Optimización de la formulación de la conserva de anchoveta (Engraulis ringens J.) en salsa tipo gourmet por evaluación sensorial
UL https://suche.suub.uni-bremen.de/peid=base-ftjllamkasun:oai:ojs2.llamkasun.unat.edu.pe:article_108&Exemplar=1&LAN=DE A1 Pantoja Tirado, Lucia Ruth A1 Aguirre Vargas, Elza PB Llamkasun YR 2022 K1 Anchoveta K1 análisis sensorial K1 optimización K1 conserva K1 Cushuro K1 Sacha Inchi K1 Anchovy K1 sensory analysis K1 optimization K1 canning JF https://llamkasun.unat.edu.pe/index.php/revista/article/view/108/146 LK http://dx.doi.org/https://llamkasun.unat.edu.pe/index.php/revista/article/view/108 DO https://llamkasun.unat.edu.pe/index.php/revista/article/view/108 SF ELIB - SuUB Bremen
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