Production and quality evaluation of spiced anchovy fish sauce

This study aims to investigate the effect of cold (5 ± 2 °C) and ambient (33 ± 2 °C) storage conditions on the storage quality of anchovy fish (Engraulis encrasicolus) sauce. Fish samples were obtained from Qarun Lake, Egypt, during the summer of 2019. They were dry-salted with a salt content of 20%...

詳細記述

書誌詳細

出版年:	Egyptian Journal of Aquatic Research
主要な著者:	Mohamed Abdellhady Ibrahim, Abdelrahman Said Talab, Abdelrahman Shaban Abouzied, Sayed Mekawy Ibrahim
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2022-12-01
主題:	Anchovy Sauce Shelf-life Plant extracts
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S1687428522000371