Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)

✍ Scribed by M.M. Hernandez-Herrero; A.X. Roig-Sagues; E.I. Lopez-Sabater; J.J. Rodriguez-Jerez; M.T. Mora-Ventura

• Book ID: 108823506
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 451 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08790.x