Effect of different types of coatings on texture and nutritional properties of canned Portuguese sardines (<i>Sardina pilchardus</i>)
Canned foods have a long history of success and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Interest in fish consumption has increased in recent years due to the wide range of its health benefits. In addition to fresh product, canned...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2014-06-01
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| Series: | Frontiers in Marine Science |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00176/full |