Effect of different cooking methods on chemical, microbiological and sensory quality of vacuum-packed Mediterranean anchovies (Engraulis encrasicholus)

Archiv fur Lebensmittelhygiene

Volumn 58, Issue 5, 2007, Pages 191-196

  Kilinc, Berna ^a   Cakli, Sukran ^a   Ufuktürkkan, Ay̧e ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Anchovy; Chemical evaluation; Cooking methods; Microbiological evaluation; Sensory evaluation

Indexed keywords

ENGRAULIDAE; ENGRAULIS ENCRASICOLUS;

EID: 35348886138     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: 10.2377/0003-925X-58-191     Document Type: Article

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