Results 161 to 170 of about 772 (182)
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Journal of Applied Ichthyology, 2005
Summary The stomach contents of 532 adult specimens of the Argentine anchovy, Engraulis anchoita, caught in coastal waters of the Argentine Sea from 1994 to 1996, were analyzed. Larger amounts of food were found in the stomachs of anchovies collected in the northern surveys (35–40°S), with the highest values attained in 1994.
F. L. Capitanio, M. Pajaro, G. B. Esnal
exaly +2 more sources
Summary The stomach contents of 532 adult specimens of the Argentine anchovy, Engraulis anchoita, caught in coastal waters of the Argentine Sea from 1994 to 1996, were analyzed. Larger amounts of food were found in the stomachs of anchovies collected in the northern surveys (35–40°S), with the highest values attained in 1994.
F. L. Capitanio, M. Pajaro, G. B. Esnal
exaly +2 more sources
Anatomia, histologia, embryologia, 2004
The histomorphological aspects as well as the histochemical content and distribution of glycoproteins (GPs) in the mucosa of the digestive tract of the anchovy Engraulis anchoita were studied. The buccopharyngeal cavity is lined by a squamous stratified epithelium with mucous superficial cells; the oesophagus shows two zones, cranial with a squamous ...
A O, Díaz +3 more
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The histomorphological aspects as well as the histochemical content and distribution of glycoproteins (GPs) in the mucosa of the digestive tract of the anchovy Engraulis anchoita were studied. The buccopharyngeal cavity is lined by a squamous stratified epithelium with mucous superficial cells; the oesophagus shows two zones, cranial with a squamous ...
A O, Díaz +3 more
openaire +1 more source
Variaciones estacionales en el crecimiento de larvas de anchoita (Engraulis anchoita).
2007Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales.
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Effect of Pressure on the Salting and Ripening Process of Anchovies ( Engraulis anchoita )
Journal of Food Science, 1987ABSTRACT The effect of pressure on the salting and ripening process of anchovies was studied. Salt and water were determined throughout the process to establish the dynamics of salt penetration. The ripening of anchovies was evaluated by means of the total ester index and sensory assessments.
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