首页|Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) (vol 137, 110476, 2021)

Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) (vol 137, 110476, 2021)

扫码查看
原文链接
  • NSTL
  • Elsevier

Erol, Nida Demirtas、Erdem, Omer Alper、Cakli, Sukran

展开 >

Munzur Univ, Fac Fisheries, TR-62000 Tunceli, Turkey

Ege Univ, Fac Fisheries, TR-35040 Izmir, Turkey

2021

10.1016/j.lwt.2021.110925

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.140
  • 1