Results 201 to 210 of about 7,084 (211)

Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)

Food Chemistry, 2009
Jae-Hyung Mah, Han-Joon Hwang
exaly  

Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

Food Chemistry, 2014
Osman Kadir Topuz, Bahar GÜmÜŞ
exaly  

Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)

Food Chemistry, 2004
Sadettin Turhan
exaly  

Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation

Food Science and Biotechnology, 2018
Mi-Ai Lee
exaly  

Autolytic activity and biochemical characteristics of endogenous proteinases in Indian anchovy (Stolephorus indicus)

Food Chemistry, 2006
Jirawat Yongsawatdigul
exaly  

Temperature impacts on reproductive parameters for Japanese anchovy: Comparison between inshore and offshore waters

Fisheries Research, 2005
Akinori Takasuka, Yoshioki Oozeki
exaly  

Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

Food Chemistry, 2007
exaly  

Performance and emission study of waste anchovy fish biodiesel in a diesel engine

Fuel Processing Technology, 2011
exaly  

BROKEN ENGLISH, ANCHOVY SAUCE

Lancet, The, 1986
exaly  

POTTED MEATS AND ESSENCE OF ANCHOVY.

Lancet, The
exaly