Quality changes in salted anchovy (Engraulis encrasicolus) produced using three different salt concentrations
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.23, pp.441-445, 1999 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 23
- Publication Date: 1999
- Journal Name: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.441-445
- Karadeniz Technical University Affiliated: No
Abstract
The quality properties of salted anchovy (Engraulis encrasicolus) produced using 7.5 %, 10 % and 15 % salt were in relation to time.