Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies

International Journal of Food Science and Technology

Volumn 37, Issue 1, 2002, Pages 19-28

  Karacam H ^a   Kutlu, S ^a   Kose S ^a  

^a BLACK SEA TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Anchovy; Brining; Quality; Ripening; Shelf life; Storage

Indexed keywords

SENSORY ANALYSIS;

FOOD PROCESSING; FOOD STORAGE; MICROBIOLOGY; QUALITY CONTROL; REFRIGERATORS; SODIUM CHLORIDE;

FISHERIES;

ANCHOA; ENGRAULIDAE;

EID: 0037967517     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00526.x     Document Type: Article

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