Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus)

Journal of the Science of Food and Agriculture

Volumn 70, Issue 1, 1996, Pages 29-34

  Castrillón, Ana M ^a   Alvarez Pontes, Esther ^a   Arias, Maria T Garcia ^a   Navarro, Pilar ^a  

^a CSIC   (Spain)

Author keywords

Amino acids; Biological value; Digestibility; Fatty acids; Frozen storage; Net protein utilization (NPU); Sardine; Solubility; Sulphydryl groups

Indexed keywords

EID: 0002841155     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199601)70:1<29::AID-JSFA461>3.0.CO;2-2     Document Type: Article

References (8)

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