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Title

Aspectos bioquímicos de la maduración enzimática del boquerón (Engraulis encrasicholus)

Other TitlesBiochemical aspects of the fermentative ripening of preserves of anchovies
AuthorsEstablier, Rafael ; Gutiérrez, M.
Issue DateSep-1972
PublisherConsejo Superior de Investigaciones Científicas (España)
CitationInvestigación Pesquera 36(2): 327-340 (1972)
Abstract[EN] The process of preparation of anchovy from fresh and presalted fish is studied. The production of brine is very diferent in the fish are beheaded and gutted immediately or else are sprinkled with salt and placed in concrete vats and kept about 2-5 days under these conditions. [...]
[ES] En el proceso industrial de anchoización del boquerón (bocarte o anchoa) se siguen generalmente dos técnicas de preparación del pescado. Una consiste en efectuar inmmediatamente un descabezado y evisceración parcial, seguido de un ligero lavado y estiba en los recipienes en capas alternativas con sal comú. La otra consiste [...]
Description13 pages, 3 figures, 5 tables
Publisher version (URL)http://scimar.icm.csic.es/scimar/index.php/secId/8/IdArt/1807/
URIhttp://hdl.handle.net/10261/213890
Identifiersissn: 0020-9953
Appears in Collections:(IIP) Investigación Pesquera
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