The effect of thawing methods on the quality of eels (Anguilla anguilla)

Bibliographic Details
Published in:Food Chemistry
Main Authors: Ersoy, Beyza, Aksan, Emine, Özeren, Akif
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2008
Subjects:
General Medicine
Food Science
Analytical Chemistry
Anguilla anguilla
Online Access:http://dx.doi.org/10.1016/j.foodchem.2008.03.081
https://api.elsevier.com/content/article/PII:S0308814608004147?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814608004147?httpAccept=text/plain
id crelsevierbv:10.1016/j.foodchem.2008.03.081
record_format openpolar
spelling crelsevierbv:10.1016/j.foodchem.2008.03.081 2024-05-19T07:28:26+00:00 The effect of thawing methods on the quality of eels (Anguilla anguilla) Ersoy, Beyza Aksan, Emine Özeren, Akif 2008 http://dx.doi.org/10.1016/j.foodchem.2008.03.081 https://api.elsevier.com/content/article/PII:S0308814608004147?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814608004147?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 111, issue 2, page 377-380 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2008 crelsevierbv https://doi.org/10.1016/j.foodchem.2008.03.081 2024-04-19T07:33:12Z Article in Journal/Newspaper Anguilla anguilla ScienceDirect (Elsevier) Food Chemistry 111 2 377 380
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Ersoy, Beyza
Aksan, Emine
Özeren, Akif
The effect of thawing methods on the quality of eels (Anguilla anguilla)
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Ersoy, Beyza
Aksan, Emine
Özeren, Akif
author_facet Ersoy, Beyza
Aksan, Emine
Özeren, Akif
author_sort Ersoy, Beyza
title The effect of thawing methods on the quality of eels (Anguilla anguilla)
title_short The effect of thawing methods on the quality of eels (Anguilla anguilla)
title_full The effect of thawing methods on the quality of eels (Anguilla anguilla)
title_fullStr The effect of thawing methods on the quality of eels (Anguilla anguilla)
title_full_unstemmed The effect of thawing methods on the quality of eels (Anguilla anguilla)
title_sort effect of thawing methods on the quality of eels (anguilla anguilla)
publisher Elsevier BV
publishDate 2008
url http://dx.doi.org/10.1016/j.foodchem.2008.03.081
https://api.elsevier.com/content/article/PII:S0308814608004147?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814608004147?httpAccept=text/plain
genre Anguilla anguilla
genre_facet Anguilla anguilla
op_source Food Chemistry
volume 111, issue 2, page 377-380
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2008.03.081
container_title Food Chemistry
container_volume 111
container_issue 2
container_start_page 377
op_container_end_page 380
_version_ 1799472991005835264

Similar Items