Sensory, microbiological, and physicochemical characteristics of vacuum-packed raw, dried, and smoked sweet-marinated (hamonado) sardines under chilled condition.

Detalhes bibliográficos
Autor principal:	De Los Santos, Kyla Majella M.
Formato:	Thesis
Idioma:	inglês
Publicado em:	2024.
Assuntos:	Sardines > Sweet-marinated (Hamonado)