Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process

M. H. Uriarte-Montoya, A. G. Villalba-Villalba, R. Pacheco-Aguilar, J. C. Ramirez-Suarez, M. E. Lugo-Sánchez, G. García-Sánchez, M. G. Carvallo-Ruíz

Research output: Contribution to journalArticle

7 Scopus citations
Original languageAmerican English
Pages (from-to)482-487
Number of pages6
JournalFood Chemistry
DOIs
StatePublished - 1 Oct 2010
Externally publishedYes

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    Uriarte-Montoya, M. H., Villalba-Villalba, A. G., Pacheco-Aguilar, R., Ramirez-Suarez, J. C., Lugo-Sánchez, M. E., García-Sánchez, G., & Carvallo-Ruíz, M. G. (2010). Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process. Food Chemistry, 482-487. https://doi.org/10.1016/j.foodchem.2009.05.071