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Effect of repeated use of seasoning pickle on the quality of seasoned and dried anchovy [Engraulis japonica]

1994

Takiguchi, A. (Chiba-ken. Fisheries Experiment Station, Chikura (Japan)) | Yamaguchi, M.

AGROVOC Keywords
anchoa anchois anchovies antioxidantes antioxidants antioxydant aromatisation dried fish flavouring keeping quality lipid peroxidation pescado seco reciclaje recycling
Bibliographic information
Volume 60 Issue 2 ISSN 0021-5392
Pagination
pp. 259-264
Other Subjects
Recyclage des dechets; Peroxidacion lipidica; Aptitud para la conservacion; Aromatizantes/ aprovechamiento de desechos; Poisson seche; Aptitude a la conservation; Aromatizacion; Flavourings/ waste utilization; Aromatisant/ utilisation des dechets; Peroxydation des lipides
Language
Japanese
Note
Summary (En)
5 tables; 4 fig.; 9 ref.
Type
Summary
1996-08-15
AGRIS AP
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