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About this Medicine article
Effect of different preservation processes on chemical composition and fatty acid profile of anchovy ( Engraulis anchoita ) by Czerner, Marina; Agustinelli, Silvina P.; Guccione, Silvana; Yeannes, María I. is a Medicine article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Medicine.
- Author
- Czerner, Marina; Agustinelli, Silvina P.; Guccione, Silvana; Yeannes, María I.
- Publisher
- Informa plc; Informa UK (Taylor & Francis); Taylor & Francis; Informa UK Limited (ISSN 0963-7486)
- Published
- 2015
- Language
- EN
- Field
- Medicine (Health Sciences)
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