Cetengraulis edentulus

Known as: tarpon fry, toothless anchovy, Engraulis edentulus 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1988-2017
01219882017

Papers overview

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2015
2015
To provide an option for the reutilization of high-salinity anchovy fishmeal wastewater (FMW), generated during the anchovy… (More)
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2014
2014
This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and… (More)
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2012
2012
24 A study was conducted with Senegalese sole (Solea senegalensis) to determine the 25 apparent digestibility coefficients (ADCs… (More)
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2012
2012
DOI: 10.1200/JCO.2012.41.7451 Wal came in to see me the other week. Wal is 79 years old in the shade. He lives on his own in the… (More)
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2011
2011
Synergistic eff ect of acid and salt content plays the most important role in the marinating process. Selection of suitable… (More)
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2011
2011
BACKGROUND Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate… (More)
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2010
2010
Among tlie whalebone whales found on the Atlantic coast of North America the Pollack Wliale {Balmnoptera horealis) is the species… (More)
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Review
2010
Review
2010
C R E D IT : IM A G E C O U R T E S Y O F T H E I M A G E S C IE N C E & A N A LY S IS L A B O R A T O R Y , N A S A J O H N S O… (More)
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2003
2003
Seabirds as offshore wildlife resources have largely been unstudied by wildlife managers until recently. Brown pelicans… (More)
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1988
1988
1. Two trypsin-like enzymes, designated Trypsin A and B, were purified from the pyloric caeca and intestine of anchovy by (NH4… (More)
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