TY  - GEN 
AU  - Arango-Herrán, Mauricio
AU  - Sánchez García, Josefa
AU  - Palacios Macías, Víctor Manuel
AU  - Roldán Gómez, Ana María
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2023
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/32069
AB  - The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were...
LA  - eng
PB  - Multidisciplinary Digital Publishing Institute (MDPI)
KW  - fish
KW  - sea urchin
KW  - fermentation
KW  - processing
KW  - quality
KW  - nutritional
KW  - safety
KW  - sensory attributes
TI  - The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
DO  - 10.3390/foods12213958
ER  -