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Please use this identifier to cite or link to this item: http://hdl.handle.net/11547/3348
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dc.contributor.authorIngrassia Pier Luigi
dc.contributor.authorFoletti Marco
dc.contributor.authorDjalali Ahmadreza
dc.contributor.authorScarone Piercarlo
dc.contributor.authorRagazzoni Luca
dc.contributor.authorDella Corte Francesco
dc.contributor.authorKaptan Kubilay
dc.contributor.authorLupescu Olivera
dc.contributor.authorArculeo Chris
dc.contributor.authorvon Arnim Gotz
dc.contributor.authorFriedl Tom
dc.contributor.authorAshkenazi Michael
dc.contributor.authorHeselmann Deike
dc.contributor.authorHreckovski Boris
dc.contributor.authorKhorrram-Manesh Amir
dc.contributor.authorKomadina Radko
dc.contributor.authorLechner Kostanze
dc.contributor.authorPatru Cristina
dc.contributor.authorBurkle Frederick M. Jr.
dc.contributor.authorFisher Philipp
dc.date.accessioned2019-07-10T13:31:29Z-
dc.date.available2019-07-10T13:31:29Z-
dc.date.issued2014
dc.identifier.urihttp://hdl.handle.net/11547/3348-
dc.publisherJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
dc.titleEffects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)
dc.publisher.volume51
dc.publisher.issue4
dc.publisher.firstpagenumber722
dc.publisher.lastpagenumber728
dc.identifier.doinumber10.1007/s13197-011-0551-5
dc.identifier.wosWOS:000334411000013
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