Preparation of liquid anchovy (engraulis encrasicholus) soup and microbiological and sensory changes during refrigerated storage

Journal of Muscle Foods

Volumn 21, Issue 3, 2010, Pages 451-458

  Kilinc, Berna ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CRITICAL LIMIT; FRESH ANCHOVY; MESOPHILIC; MESOPHILIC BACTERIA; REFRIGERATED STORAGES; SENSORY ANALYSIS; SENSORY SCORES; STAPHYLOCCOCUS; STORAGE PERIODS;

BACTERIA; BACTERIOLOGY; ESCHERICHIA COLI;

LIQUIDS;

BACTERIA (MICROORGANISMS); ENGRAULIDAE; ENGRAULIS ENCRASICOLUS; ESCHERICHIA COLI; SALMONELLA;

EID: 78649492438     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00194.x     Document Type: Article

References (15)

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