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Object |
| contentType |
Journal Article|Research Support, Non-U.S. Gov't |
| endingPage |
1032 |
| issn |
0362-028X |
| issueIdentifier |
6 |
| pageRange |
1024-1032 |
| publicationName |
Journal of Food Protection |
| startingPage |
1024 |
| bibliographicCitation |
García R, Careche M. Influence of chilling methods on the quality of sardines (Sardina pilchardus). J Food Prot. 2002 Jun;65(6):1024–32. doi: 10.4315/0362-028x-65.6.1024. PMID: 12092716. |
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http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_3fcec781c96483035f067fbd3c5bc3bc |
| date |
200206 |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/12092716
https://doi.org/10.4315/0362-028x-65.6.1024 |
| isPartOf |
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21034
https://portal.issn.org/resource/ISSN/0362-028X |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Influence of Chilling Methods on the Quality of Sardines (Sardina pilchardus) |
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