Brining kinetics of different cuts of anchovy (Engraulis anchoita)
Article first published online: 16 AUG 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 10, pages 2001–2007, October 2010
How to Cite
Czerner, M. and Yeannes, M. I. (2010), Brining kinetics of different cuts of anchovy (Engraulis anchoita). International Journal of Food Science & Technology, 45: 2001–2007. doi: 10.1111/j.1365-2621.2010.02361.x
- Issue published online: 24 SEP 2010
- Article first published online: 16 AUG 2010
- (Received 1 March 2010; Accepted in revised form 23 June 2010)
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