2011
DOI: 10.1590/s0101-20612011000400009 View full text |Buy / Rent full text
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Abstract: Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution:fish ratio and agitation Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescadoMaría Eugenia CAPACCIONI 1 , María Rosa CASALES 2,3 , María Isabel YEANNES 2,3 * IntroductionMarinades are solutions, that can include sugar, spices, oil, acids (from vinegar, fruit juice, wine), and they are used to improve tenderness, juiciness, flavor, and aroma a… Show more

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