Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 344-347

  Hernández Herrero, M Manuela ^a   Roig Sagues A X ^a   López Sabater, Emilio I ^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

Anchovies; Halophiles; Oxidation; Salting; TVB N

Indexed keywords

EID: 0344759178     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15897.x     Document Type: Article

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