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Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades

Berna Kılınç, Şükran Çaklı

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Key concepts: Sardine, Marination, Food science, Chemistry, Citric acid, Sodium, Shelf life, Acetic acid

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Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades — Research Paper | ScholarLens