Typical Microorganisms in Cold Marinated Anchovies (Engraulis anchoita) Filled with Corn Oil and Spices-Reference-Cited by-同舟云学术

Typical Microorganisms in Cold Marinated Anchovies (Engraulis anchoita) Filled with Corn Oil and Spices

Published:2003-01 Issue:1 Volume:12 Page:55-64
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Fuselli S. R.,Casales M. R.,Fritz R.,Yeannes M. I.

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference33 articles.

1. Capaccioni, M. E., Casales, M. R. and Yeannes, M. I. Parámetros que afectan la penetración de ácido y de sal durante la marinación deEngraulis anchoita. X Seminario Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos. VII Congreso Argentino de Ciencia y Tecnología de Alimentos. I Simposio Internacional de Aditivos e Ingredientes alimentarios. Centro Costa Salguero. Buenos Aires.

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