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

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

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
Times cited : (42)

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