Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito
In this study, Atlantic bonito was prepared as a salted traditional fish product known as Lakerda using the combined techniques of dry salting and brine salting. The product was preserved in brine containing 15% salt according to the traditional method and was analysed by comparison with 6.5% salt (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Istanbul University Press
2020-05-01
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| Series: | Aquatic Sciences and Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/ase/issue/54475/734449?publisher=istanbul |