Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C

by Estrellita Rojas-De-Los-Santos, Verónica Valverde-Vera, Stephanie Del-Aguila-Moyano, Jessica Vela-Rosas, Andrés Molleda-Ordoñez, María Ayala-Galdos, Miguel Albrecht-Ruiz
Published 2018-01-01