Open AccessThe Effect of Freshness on Meat Color and Chemical Composition of European Anchovy, Engraulis encrasicolus, caught by Purse Seine in the Black Sea
Publication year - 2016
Publication title -
international journal of advances in agricultural and environmental engineering
Language(s) - English
Resource type - Journals
eISSN - 2349-1531
pISSN - 2349-1523
DOI - 10.15242/ijaaee.er0516024
Subject(s) - engraulis , anchovy , black sea , fishery , food science , composition (language) , chemistry , art , biology , oceanography , fish <actinopterygii> , geology , literature