Hernández Herrero, María Manuela; Roig Sagués, Artur; López-Sabater, Emilio; Rodríguez Jerez, José Juan; Mora Ventura, María Teresa
(Institute of Food Technologists, 1999)
In canned anchovies the moisture content after salting decreased
from 75.5% to 54%.The loss was accompanied by
an increase in salt and ash contents. Free fatty acid (FFA)
contents increased gradually throughout ripening. ...