Valorization of common ling (Molva-molva) roe by-products for the elaboration of a food seasoning: Effect of drying method

  1. Cánovas, B.
  2. Garrido, M.D.
  3. Peñaranda, I.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2024

Volum: 208

Tipus: Article

DOI: 10.1016/J.LWT.2024.116705 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus