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Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C
Rojas-De-Los-Santos, Estrellita, Valverde-Vera, Verónica, Del-Aguila-Moyano, Stephanie, Vela-Rosas, Jessica, Molleda-Ordoñez, Andrés, Ayala-Galdos, María, Albrecht-Ruiz, Miguel, Yildiz, FatihVolume:
4
Language:
english
Journal:
Cogent Food & Agriculture
DOI:
10.1080/23311932.2018.1549194
Date:
November, 2018
File:
PDF, 702 KB
english, 2018