HIGHLIGHTS
- who: Administrador from the Deptode, , , have published the paper: MONITORING THE SARDINE ( Sardinella brasiliensis ) FERMENTATION PROCESS TO OBTAIN ANCHOVIES, in the Journal: (JOURNAL) of Dec/11,/1996
- what: In this research sardines were prepared for preservation and physicochemical microbiological and sensory analyses were carried out during the preservation process. Considering that evisceration of the fish is of critical concern in its processing and that the presence of viscera can contribute to the maturation of cured fish, this study focus on whether evisceration should be mandatory, provided that microbiological quality is achieved during fish processing. The . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.