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January 1, 2002International Journal of Food Science & Technology

Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies

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Authors

HKHikmet KaraçamSKSebahattin KutluSKSevim KöseKaradeniz Technical University

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Karaçam et al. (2002) studied this question.

synapsesocial.com/papers/6a9cae5b2b006a14f397a0cfhttps://doi.org/10.1046/j.1365-2621.2002.00526.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Changes in Biogenic Amines during the Storage of Mediterranean Anchovies Immersed in Oil1997 · 36 citations
  2. 2Assessment of lipid oxidation in indonesian salted‐dried marine catfish (Arius thalassinus)1990 · 59 citations