Quality changes in salted anchovy (Engraulis encrasicolus) produced using three different salt concentrations
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.23, ss.441-445, 1999 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 23
- Basım Tarihi: 1999
- Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.441-445
- Karadeniz Teknik Üniversitesi Adresli: Hayır
Özet
The quality properties of salted anchovy (Engraulis encrasicolus) produced using 7.5 %, 10 % and 15 % salt were in relation to time.