Cogent Food & Agriculture
Volume 4, 2018 - Issue 1
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Research Article
Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C
Estrellita Rojas-De-Los-Santos CITE-Pequero Callao, Área de Curados y Fermentados, Carretera a Ventanilla km 5,2, Callao, Perú
https://orcid.org/0000-0002-6058-7494View further author information
Verónica Valverde-VeraCITE-Pequero Callao, Área de Curados y Fermentados, Carretera a Ventanilla km 5,2, Callao, Perú
https://orcid.org/0000-0002-7524-2640View further author information
Stephanie Del-Aguila-MoyanoCITE-Pequero Callao, Área de Curados y Fermentados, Carretera a Ventanilla km 5,2, Callao, Perú
https://orcid.org/0000-0002-7658-3412View further author information
Jessica Vela-RosasCITE-Pequero Callao, Área de Curados y Fermentados, Carretera a Ventanilla km 5,2, Callao, Perú
https://orcid.org/0000-0001-5590-1269View further author information
Andrés Molleda-OrdoñezUniversidad Nacional Agraria La Molina, Facultad de Ingeniería Pesquera, Lima, PerúView further author information
, María Ayala-GaldosDirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica (DIDITT), Instituto Tecnológico de la Producción (ITP), Carretera a Ventanilla km 5,2, Callao, Perú;Universidad Nacional Federico Villarreal, Lima, Perú
https://orcid.org/0000-0002-9455-5968View further author information
Miguel Albrecht-RuizDirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica (DIDITT), Instituto Tecnológico de la Producción (ITP), Carretera a Ventanilla km 5,2, Callao, PerúCorrespondence[email protected]
https://orcid.org/0000-0003-4689-5949View further author information
Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor)
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Article: 1549194
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Received 22 May 2018, Accepted 13 Nov 2018, Published online: 29 Nov 2018
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