IMIS

Publicaties | Instituten | Personen | Datasets | Projecten | Kaarten
[ meld een fout in dit record ]mandje (0): toevoegen | toon Print deze pagina

Sardine ripening: evolution of enzymatic, sensorial and biochemical aspects
Nunes, M.L.; Campos, R.M.; Batista, I. (1997). Sardine ripening: evolution of enzymatic, sensorial and biochemical aspects, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 319-330
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., meer
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, meer
Peer reviewed article  

Beschikbaar in  Auteurs 

Auteurs  Top 
  • Nunes, M.L.
  • Campos, R.M.
  • Batista, I.

Alle informatie in het Integrated Marine Information System (IMIS) valt onder het VLIZ Privacy beleid Top | Auteurs