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Variations in nutritional quality and fatty acids compositi..:
Bouriga, Nawzet
;
Rjiba Bahri, Wafa
;
Mili, Sami
...
Journal of Food Science and Technology. 59 (2022) 12 - p. 4844-4852 , 2022
Link:
https://doi.org/10.1007/s13197-022-05572-4
RT Journal T1 <Title>Variations in nutritional quality and fatty acids composition of sardine (Sardina pilchardus) during canning process in grape seed and olive oils</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-022-05572-4&Exemplar=1&LAN=DE A1 Bouriga, Nawzet A1 Rjiba Bahri, Wafa A1 Mili, Sami A1 Massoudi, Sabrine A1 Quignard, Jean-Pierre A1 Trabelsi, Monia PB Springer Science and Business Media LLC YR 2022 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 59 IS 12 SP 4844 OP 4852 LK http://dx.doi.org/https://doi.org/10.1007/s13197-022-05572-4 DO https://doi.org/10.1007/s13197-022-05572-4 SF ELIB - SuUB Bremen
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