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

Yapar A.

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

  • 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.