TY  - JOUR 
T1  - Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (<i>Squalius cephalus</i> Linnaeus, 1758)
JO  - Food Science and Technology
A1  - BINICI, Arzu
A1  - KAYA, Gülderen Kurt
SN  - 0101-2061
UL  - 10.1590/1678-457X.15717
VL  - 38 
Y1  - 2018
PB  - Brazil 
ER  -