Acceptance of fermented anchovy (Engraulis anchoita)

Acta Alimentaria

Volumn 43, Issue 2, 2014, Pages 239-245

  Carbonera, N ^a   Mitterer Daltoe M L ^a   Lohfeldt, M I ^b   Pastous Madureira, L S ^a   Espirito Santo M L P ^a   Queiroz, M I ^a  

^a Federal University of Rio Grande Alfredo   (Brazil)

^b UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

acceptance; consumer market; fermentation; fish; food habits

Indexed keywords

EID: 84900298677     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.43.2014.2.7     Document Type: Article

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