Influence of raw fish quality on some physicochemical and microbial characteristics as related to ripening of salted anchovies (Engraulis encrasicholus L)

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2631-2640

  Hernandez Herrero, M M ^a   Roig Sagues, A X ^a   Lopez Sabater, E I ^a,b   Rodriguez Jerez, J J ^a   Mora Ventura, M T ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF VIC CENTRAL UNIVERSITY OF CATALONIA   (Spain)

Author keywords

Anchovy; Fish quality; Proteolysis; Ripening; Salting

Indexed keywords

ANCHOA; ENGRAULIDAE; ENGRAULIS; ENGRAULIS ENCRASICHOLUS;

EID: 0036753094     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08790.x     Document Type: Article

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