Physical and chemical changes in anchovy (Engraulis anchoita) flesh during marination

Journal of Aquatic Food Product Technology

Volumn 11, Issue 1, 2002, Pages 19-30

  Cabrer, A I ^a   Casales, M R ^a,b   Yeannes, M I ^c  

^a Comisión de Investigaciones Científicas de la Prov ^*  (United States)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (United States)

^c Universidad Católica Argentina UCA   (United States)

Author keywords

Anchovy; Fish; Marinated anchovy; Marinating process; Physical and chemical changes; Sensorial changes

Indexed keywords

EID: 0036217102     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v11n01_03     Document Type: Article

References (0)