Sensory and instrumental assessments of the ripening process of anchovy (Engraulis encrasicholus)

LWT

Volumn 32, Issue 4, 1999, Pages 203-207

  Triqui, R ^a   Zouine, K ^a  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Aeda; Aldehydes; Anchovy; Engraulis encrasicholus; Flavour; Instrumental assessment; Ripening; Sensory assessment

Indexed keywords

ANCHOA; ENGRAULIS; ENGRAULIS ENCRASICHOLUS;

EID: 0033147466     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1998.0526     Document Type: Article

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