@article{binici_kaya_2018, title={Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (<i>Squalius cephalus</i> Linnaeus, 1758)}, volume={38}, ISSN={0101-2061}, url={https://doi.org/10.1590/1678-457X.15717}, DOI={10.1590/1678-457X.15717}, journal={Food Science and Technology}, publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos}, author={BINICI, Arzu and KAYA, Gülderen Kurt}, year={2018}, month={Dec}, pages={66–70} }