Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics

Journal of the Science of Food and Agriculture

Volumn 91, Issue 4, 2011, Pages 609-615

  Czerner, Marina ^a   Tomás, Mabel C ^b   Yeannes, María I ^a  

^a UNMdP ^*  (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Colour; Fatty acid profile; Lipid oxidation; Ripened anchovy; Sensorial assessment; TBARS

Indexed keywords

ENGRAULIDAE; ENGRAULIS ANCHOITA;

EID: 79551632480     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4221     Document Type: Article

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