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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: 20409Downloads: 14980Citations: 1
novel foods canning sensory evaluation seaming food quality
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