Browsing Gıda Mühendisliği / Food Engineering by Author "Cosansu, S; Mol, S; Alakavuk, DU;"

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Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C

Coşansu Akdemir, Serap (CENTRAL FISHERIES RESEARCH INST, 2010)

The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4 degrees C and 16 degrees C was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4 degrees C ...