Quality changes in salted anchovy (Engraulis encrasicolus) produced using three different salt concentrations

Yapar A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.23, pp.441-445, 1999 (SCI-Expanded) identifier identifier

  • 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.