Influence of Fat Content on the Salt-Ripening Process of the Peruvian Anchovy (Engraulis ringens)
The study evaluated the influence of fat content on the salting ripening process of Peruvian anchovy (Engraulis ringens) at an industrial scale. Two batches of two tonnes each of E.ringens were processed, with heads and viscera removed before placing the fish in barrels with salt for ripening....
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Fisheries Society
2025-06-01
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| Series: | Asian Fisheries Science |
| Online Access: | https://asianfisheriessociety.org/publication/downloadfile.php?id=1466&file=Y0dSbUx6QTFOekUxT0RNd01ERTNOVEV5TkRZMk5qSXVjR1Jt |
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