Studies on some factors affecting the quality of salted anchovy: Anchovies as Semi-preserved salted fish - Image 1

£53.00

VDM Verlag Studies on some factors affecting the quality of salted anchovy: Anchovies as Semi-preserved salted fish

Name: Studies on some factors affecting the quality of salted anchovy: Anchovies as Semi-preserved salted fish
Brand: VDM Verlag
Price: 53.0 GBP
Availability: InStock

Professional Horticulture

It has never been this cheap. We have no record of a lower price.

£53 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 9 days • 9 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 9 days • 1 price levels

Days at Price

Price Analysis

Most common price: £53 (9 days, 100.0%)

Price range: £53 - £53

Price levels: 1 different prices over 9 days

Description

Ripened semi-preserved anchovies are prepared from fish of the Engraulis encrasicholus (L) species by a process of salting and ripening. This process goes back to ancient times and it is a common traditional in some Mediterranean countries. This study was carried out to compare the rates of spoilage and keeping quality of the ripened salted anchovies packed as a whole fish in salt and fillets in olive oil during shelf life period “marketing” at different storage temperatures of (8+2oC and 22+5oC). The shelf life of such product is limited since, the enzymatic activity is not suppressed when the ripening process is completed but continues during marketing. It is therefore necessary; recommended to store this product at refrigeration temperature and under such conditions the products keep very well. Since, at the elevated temperature, the proteolytic enzymes may breakdown the anchovy flesh specially anchovies preserved in oil to the point of liquefaction. Besides may increase of histamine production and accumulation.

Product Specifications

Brand: VDM Verlag
Format: paperback
ASIN: 3639715551
Category: Books > Subjects > Crafts, Hobbies & Home > Gardening > Professional Horticulture
Domain: Amazon UK
Publication Date: 06 May 2014
Listed Since: 11 June 2014

Barcode

No barcode data available

VDM Verlag Studies on some factors affecting the quality of salted anchovy: Anchovies as Semi-preserved salted fish

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

CRC Press - Biology and Ecology of Sardines and Anchovies

Fish Handling and Processing

Safety and Quality Issues in Fish Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Seafood Industry (Osprey Title S.)

Handbook of Seafood and Seafood Products Analysis

Wiley-Blackwell Fish Processing: Sustainability and New Opportunities

Seafood: Resources, Nutritional Composition, and Preservation

Assessment and Management of Seafood Safety and Quality: Current Practices and Emerging Issues (Fao Fisheries and Aquaculture Technical Paper): 574

Seafoods: Quality, Technology and Nutraceutical Applications

The 2016 World Market Forecasts for Imported Salted Anchovies

The World Market for Salted Anchovies: A 2024 Global Trade Perspective

The World Market for Salted Anchovies: A 2021 Global Trade Perspective

FAO Living Marine Resources: Bony Fishes and Sea Turtles

England's Sea Fisheries: The Commercial Sea Fisheries of England and Wales Since 1300