Aspectos bioquímicos de la maduración enzimática del boquerón (Engraulis encrasicholus) | Biochemical aspects of the fermentative ripening of preserves of anchovies
1972
Establier, Rafael | Gutiérrez, M.
13 pages, 3 figures, 5 tables
Show more [+] Less [-][EN] The process of preparation of anchovy from fresh and presalted fish is studied. The production of brine is very diferent in the fish are beheaded and gutted immediately or else are sprinkled with salt and placed in concrete vats and kept about 2-5 days under these conditions. [...]
Show more [+] Less [-][ES] En el proceso industrial de anchoización del boquerón (bocarte o anchoa) se siguen generalmente dos técnicas de preparación del pescado. Una consiste en efectuar inmmediatamente un descabezado y evisceración parcial, seguido de un ligero lavado y estiba en los recipienes en capas alternativas con sal comú. La otra consiste [...]
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