Results 101 to 110 of about 1,790 (161)

Pelagic fish camouflage in shallow waters from the humboldt current system through intracellular structures and reflectance mechanisms. [PDF]

open access: yesSci Rep
Montes CS   +9 more
europepmc   +1 more source

Aging of Japanese Anchovies (Engraulis Japonicus) during Their Salting and Marinating Periods

open access: yesAging of Japanese Anchovies (Engraulis Japonicus) during Their Salting and Marinating Periods
application/pdf Japanese anchovy fillets were preserved in salt at 4°C for various periods and then stored at 20°C in olive oil for varying durations after being bottled to produce so-called anchovies. The salting durations were 0 (no salting), 1.5, 3, 7, 17, 28, 42, 56, 70 and 388 days.
openaire  

Life strategies in an upwelling world: distribution patterns and niche partitioning of Calanidae copepods in the Benguela Current. [PDF]

open access: yesSci Rep
Bode-Dalby M   +7 more
europepmc   +1 more source

Home - About - Disclaimer - Privacy