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Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed

by Roger Vasques Marques, Helena Genevez Porto Azambuja, Denise Back Perius, Gustavo Amaro Bittencourt, Rodrigo Bilhalva Moncks, Érico Kunde Corrêa and Milton Luiz Pinho Espírito Santo

American Journal of Food Science and Technology. 2013, 1(3), 18-24. DOI: 10.12691/ajfst-1-3-2
Pub. Date: September 12, 2013Views: 20420 Downloads: 14996Like: 36Citations: 1

novel foods canning sensory evaluation seaming food quality

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