Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods.

M. de Lurdes Enes Dapkevicius, I. Batista, M.J.R. Nout, F.M. Rombouts, J.H. Houben

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@article{11dce757684348f3be9643a0fdc93f14,

title = "Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods.",

author = "{de Lurdes Enes Dapkevicius}, M. and I. Batista and M.J.R. Nout and F.M. Rombouts and J.H. Houben",

year = "1998",

doi = "10.1016/S0308-8146(97)00156-8",

language = "English",

volume = "63",

pages = "97--102",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods.

AU - de Lurdes Enes Dapkevicius, M.

AU - Batista, I.

AU - Nout, M.J.R.

AU - Rombouts, F.M.

AU - Houben, J.H.

PY - 1998

Y1 - 1998

U2 - 10.1016/S0308-8146(97)00156-8

DO - 10.1016/S0308-8146(97)00156-8

M3 - Article

SN - 0308-8146

VL - 63

SP - 97

EP - 102

JO - Food Chemistry

JF - Food Chemistry

ER -