id I60-R166HASH05c09a783a0ad884c256e7
record_format dspace
institution INTI
institution_str I-60
repository_str R-166
collection Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
language Inglés
orig_language_str_mv eng
topic Anchoíta
Pescado salado
Análisis sensorial
Análisis químico
Maduración
spellingShingle Anchoíta
Pescado salado
Análisis sensorial
Análisis químico
Maduración
Filsinger, Beatriz
Sisti, E.
Bergamaschi, N.J.
Centro de Investigaciones de Tecnología Pesquera. CITEP. Mar del Plata, AR
Secretaría de Recursos Marítimos. Mar del Plata, AR
Technical note: chemical and sensory assessments in ripened anchovies
format article
author Filsinger, Beatriz
Sisti, E.
Bergamaschi, N.J.
Centro de Investigaciones de Tecnología Pesquera. CITEP. Mar del Plata, AR
Secretaría de Recursos Marítimos. Mar del Plata, AR
author_facet Filsinger, Beatriz
Sisti, E.
Bergamaschi, N.J.
Centro de Investigaciones de Tecnología Pesquera. CITEP. Mar del Plata, AR
Secretaría de Recursos Marítimos. Mar del Plata, AR
author_sort Filsinger, Beatriz
title Technical note: chemical and sensory assessments in ripened anchovies
title_short Technical note: chemical and sensory assessments in ripened anchovies
title_full Technical note: chemical and sensory assessments in ripened anchovies
title_fullStr Technical note: chemical and sensory assessments in ripened anchovies
title_full_unstemmed Technical note: chemical and sensory assessments in ripened anchovies
title_sort technical note: chemical and sensory assessments in ripened anchovies
publisher s.e.
publishDate 1987
url http://www-biblio.inti.gob.ar:80/gsdl/collect/inti/index/assoc/HASH05c0.dir/doc.pdf
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