Mass transfer modeling of sardine oil polyunsaturated fatty acid (PUFA) concentration by low temperature crystallization

  1. Morales-Medina, R.
  2. De León, G.
  3. Munio, M.
  4. Guadix, A.
  5. Guadix, E.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2016

Alea: 183

Orrialdeak: 16-23

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2016.03.009 GOOGLE SCHOLAR
Datuen iturria: Scopus