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 ...