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Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties — Europe PMC PMID:41097495

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41097495
DOI: 10.3390/foods14193329
License (as archived): solo-consultazione
Archived: 2026-11-09T18:16:45.570Z
SHA-256 of the archived text: 327cbea920bfb5b8026ed9fb79310e31fe06519505db5531e47b9da2bea27864
Stable URL of this page: https://metraipolis.com/documento/dc_e35ca81fced4

How to cite

Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties — Europe PMC PMID:41097495 — Europe PMC (en), https://europepmc.org/article/MED/41097495 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_e35ca81fced4 (Metraipolis archive dc_e35ca81fced4, sha256 327cbea920bfb5b8026ed9fb79310e31fe06519505db5531e47b9da2bea27864)

BibTeX

@misc{dce35ca81fced4,
  title = {Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties — Europe PMC PMID:41097495},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41097495},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_e35ca81fced4; sha256 327cbea920bfb5b8026ed9fb79310e31fe06519505db5531e47b9da2bea27864},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41097495. Agents can read the archived copy with the MCP tool read_document.