Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

Ciencia e Tecnologia de Alimentos

Volumn 28, Issue 4, 2008, Pages 798-803

  Yeannes, Maria Isabel ^a   Casales, Maria Rosa ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Anchovy; Effects; Marinating; Processing

Indexed keywords

ENGRAULIDAE; ENGRAULIS ANCHOITA;

EID: 61349126441     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612008000400006     Document Type: Article

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