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

Aging 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  

DNA Barcoding and Analysis of Nutritional Properties as a Tool for Enhancing Traceability of Anchovies (<i>Engraulis encrasicolus</i> L.) Fished in the Italian Southern Adriatic Sea. [PDF]

Genes (Basel)
de Virgilio M, De Paola D, Selvaggi M, Carbonara C, Ragni M, Caputi Jambrenghi A, Giannico F, Colonna MA, Tarricone S.   +8 more
europepmc   +1 more source

Speckle-based X-ray microtomography via preconditioned Wirtinger flow. [PDF]

Light Sci Appl
Lee K, Hugonnet H, Lim JH, Park Y.
europepmc   +1 more source

Short Communication Polymorphic microsatellite loci for the Japanese anchovy Engraulis japonicus (Engraulidae)

Genetics and Molecular Research, 2011
L. Lin, L. Zhu, S.-F. Liu, Y.-Q. Su, Z.-M. Zhuang   +4 more
openaire   +1 more source

Proximate composition, fatty acid characteristics, and amino acid profile of European anchovy (<i>Engraulis encrasicolus</i> L. 1758): monthly and seasonal influences. [PDF]

Front Nutr
Karslı B, Öğretmen ÖY, Emanet M.
europepmc   +1 more source

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

Sci Rep
Montes CS, Soto RF, Sanhueza MI, Sanhueza I, Luarte D, Godoy SE, Torres SN, Castillo R, Escribano R, Urbina MA.   +9 more
europepmc   +1 more source

Development of Chitosan-Based Composite Films Incorporating Anchovy Byproduct Hydrolysates. [PDF]

Polymers (Basel)
Fıçıcılar BB, Korkmaz K.
europepmc   +1 more source

<i>Stolephorus falco</i> sp. nov. (Teleostei, Clupeiformes, Engraulidae), a new anchovy from Sumatra, Indonesia. [PDF]

Zookeys
Hata H, Sallan L, Motomura H.
europepmc   +1 more source

Investigation of Histamine, Physicochemical Quality, and Potential Health Risks in Various Canned Fish Products. [PDF]

Foods
Tunç S, Demirhan B, Demirhan BE.
europepmc   +1 more source

Radiocesium Concentration of Small Epipelagic Fishes (Sardine and Japanese Anchovy) off the Kashima-Boso Area [PDF]

, 2015

core   +1 more source