Résultats pour : "anchois"
Nombre de documents : 2.
2018
Introducing the Green Protein Footprint method as an understandable measure of the environmental cost of anchovy consumption.
Laso Jara, Margallo María, Serrano María, Vázquez-Rowe Ian, Avadi Tapia Angel Daniel, Fullana Pere, Bala Alba, Gazulla Cristina, Irabien Angel, Aldaco Rubén.
2018.
Science of the Total Environment, 621 : 40-53.
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2000
Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids. Quality and stability of the end product.
Poligne Isabelle, Collignan Antoine.
2000.
Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 33 (3) : 202-209.
