Open AccessDetermination of the Some Quality Criteria and Shelf Life of Different Cooking Methods Aplied Anchovies (Engrulis encrasicolus) Stored at Refrigerated (+4±1 °C) Conditions
Author(s) -
Emre Çağlak,
Barış Karslı,
Seyhan RAKICI
Publication year - 2016
Publication title -
journal of anatolian environmental and animal sciences
Language(s) - English
Resource type - Journals
ISSN - 2548-0006
DOI - 10.35229/jaes.272223
Subject(s) - food science , chemistry , trimethylamine , shelf life , thiobarbituric acid , organoleptic , chromatography , biochemistry , oxidative stress , lipid peroxidation
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