Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

LWT

Volumn 42, Issue 1, 2009, Pages 113-118

  Gokoglu, Nalan ^a   Topuz, Osman Kadir ^a   Yerlikaya, Pinar ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Anchovy; Marinade; Pomegranate; Quality; Storage

Indexed keywords

FATTY ACIDS; FOOD STORAGE; PLANTS (BOTANY);

ANCHOVY; FREE FATTY ACID; GLASS JARS; MARINADE; N VALUE; POMEGRANATE; QUALITY; REFRIGERATED STORAGES; TOTAL VOLATILE BASIC NITROGENS; TRIMETHYL AMINE;

SUNFLOWER OIL;

ENGRAULIDAE; HELIANTHUS; LYTHRACEAE;

EID: 52949130622     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.04.007     Document Type: Article

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