@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} }