Optimization of a chemical method for skinning of sardines (<i>Sardina pilchardus</i>) during canning processing
Most of sardine (<i>Sardina pilchardus</i>) catches is used for canning purposes. The most common product presentation is a beheaded sardine with skin and bones packed in a tin can. Canned sardines can also be presented skinless and boneless. For this last type of product, after beheadin...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2014-06-01
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| Series: | Frontiers in Marine Science |
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| Online Access: | http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00177/full |