Production and quality evaluation of spiced anchovy fish sauce
This study aims to investigate the effect of cold (5 ± 2 °C) and ambient (33 ± 2 °C) storage conditions on the storage quality of anchovy fish (Engraulis encrasicolus) sauce. Fish samples were obtained from Qarun Lake, Egypt, during the summer of 2019. They were dry-salted with a salt content of 20%...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Egyptian Journal of Aquatic Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1687428522000371 |