Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus)
Salting is the preferred method used by manufacturers to preserve the quality of fish. The aim of this study was to investigate the effect of size and fishing season on the physicochemical and microbiological characteristics of sardines. Two batches of sardines, caught, in winter and summer, were so...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/9376432 |
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