mediterranean anchovy


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Synonyms for mediterranean anchovy

esteemed for its flavor

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The fat content of the edible part of the Mediterranean anchovy varies very little with the seasons.
These results make it possible for us to show that the mono-unsaturated fatty acids of the Mediterranean anchovy reach their maximum amount in spring.
The global biological composition of the edible part of the Moroccan Mediterranean anchovy (Engraulis encrasicolus), such as its content in proteins, mineral matter and total lipids, and its fatty acid composition point to the nutritional quality of anchovy's muscles.
3 7,25 [+ or -] 2,8 Cinders Water (%) (g/100g of dry matter) 60,2 [+ or -] 2,5 1,6 [+ or -] 0,8 Table II: Seasonal evolution of the fatty acid content of the Moroccan Mediterranean anchovy C (in g/100g.
1986; Leak and Houde, 1987; Castro and Cowen, 1991); and for Mediterranean anchovy, Engraulis encrasicolus, growth rates ranged between 0.
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