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Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)

Hernández Herrero, María Manuela; Roig Sagués, Artur; López-Sabater, Emilio; Rodríguez Jerez, José Juan; Mora Ventura, María Teresa (2002)

Influence of raw fish quality on the sensorial, physicochemical, and microbiological characteristics as related to ripening of salted anchovies has been studied. Raw fish remained iced for 4 d and ...