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    Influence of Fat Content on the Salt-Ripening Process of the Peruvian Anchovy (Engraulis ringens)

    Influence of Fat Content on the Salt-Ripening Process of the Peruvian Anchovy (Engraulis ringens) by VERÓNICA VALVERDE-VERA, ESTRELLITA ROJAS DE-LOS-SANTOS, AARÓN MONDRAGÓN-MARTÍNEZ, JESSICA VELA, FABIOLA OLIVARES, MIGUEL ALBRECHT-RUIZ

    Published 2025-06-01
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