Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids

Authors

Cardoso C., Mendes R., Pedro S., Vaz-Pires P., Nunes M.

Date

2010-02-01

Source

Food Science and Technology International

DOI

https://doi.org/10.1177/1082013209352915

EID

2-s2.0-77953521855