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Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758)

Hülya Turan1, Demet Kocatepe1, İrfan Keskin1

  • 1Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey.

Journal of Food Science and Technology
|October 5, 2017
PubMed

Keywords:
AnchovyEssential oilMarinadeRancidity

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