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Journal of Food Engineering, 2013
Abstract The effect of initial lipid content and temperature on the salting behaviour of anchovy (Engraulis anchoita) was studied. For this purpose brining of anchovy with variable initial lipid content (2.69–7.76 g 100 g−1) was performed at temperatures between 5 and 35 °C. The obtained results indicate that initial mass transfer rate increased with
Marina Czerner, María I. Yeannes
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Abstract The effect of initial lipid content and temperature on the salting behaviour of anchovy (Engraulis anchoita) was studied. For this purpose brining of anchovy with variable initial lipid content (2.69–7.76 g 100 g−1) was performed at temperatures between 5 and 35 °C. The obtained results indicate that initial mass transfer rate increased with
Marina Czerner, María I. Yeannes
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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
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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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