Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) (vol 137, 110476, 2021)

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dc.contributor.authorErol, Nida Demirtas
dc.contributor.authorErdem, Omer Alper
dc.contributor.authorCakli, Sukran
dc.date.accessioned2021-05-03T20:21:29Z
dc.date.available2021-05-03T20:21:29Z
dc.date.issued2021
dc.departmentEge Üniversitesien_US
dc.description.abstract[No Abstract Available]en_US
dc.identifier.doi10.1016/j.lwt.2021.110925
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopus2-s2.0-85099632201en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.110925
dc.identifier.urihttps://hdl.handle.net/11454/69337
dc.identifier.volume140en_US
dc.identifier.wosWOS:000636112600099en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[No Keyword]en_US
dc.titleInfluence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) (vol 137, 110476, 2021)en_US
dc.typeCorrectionen_US

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