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Changes in fatty acids during storage of artisanal-processed freshwater sardines (Rastrineobola argentea).
Chaula, Davis; Jacobsen, Charlotte; Laswai, Henry S; Chove, Bernard Elias; Dalsgaard, Anders; Mdegela, Robinson; Hyldig, Grethe.
Affiliation
  • Chaula D; Department of Food Sciences and Agro-Processing Sokoine University of Agriculture Morogoro Tanzania.
  • Jacobsen C; National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark.
  • Laswai HS; Department of Food Sciences and Agro-Processing Sokoine University of Agriculture Morogoro Tanzania.
  • Chove BE; Department of Food Sciences and Agro-Processing Sokoine University of Agriculture Morogoro Tanzania.
  • Dalsgaard A; Faculty of Health and Medical Sciences, Section of Food Safety and Zoonoses, Department of Veterinary and Animal Sciences University of Copenhagen Frederiksberg C Denmark.
  • Mdegela R; College of Veterinary and Medical Sciences, Department of Veterinary Medicine and Public Health Sokoine University of Agriculture Morogoro Tanzania.
  • Hyldig G; National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark.
Food Sci Nutr ; 11(6): 3040-3047, 2023 Jun.
Article in En | MEDLINE | ID: mdl-37324847
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2023 Document type: Article
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2023 Document type: Article