Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

por Gómez-Limia, Lucía, Carballo, Javier, Rodríguez-González, Miriam, Martínez, Sidonia
Publicado 2022

Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

por Gómez-Limia, Lucía, Cutillas, Roxana, Carballo, Javier, Franco, Inmaculada, Martínez, Sidonia
Publicado 2020

Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

por Gómez-Limia, Lucía, Sanmartín, Nicolás Moya, Carballo, Javier, Domínguez, Rubén, Lorenzo, José M., Martínez, Sidonia
Publicado 2021