Zayde  Alcicek, 
    Determination Shelf Life and PAHs Content of Smoked Anchovy (<I>Engraulis encrasicolus</I>, Linneaus, 1758) Nugget with Different Level Liquid Smoke Flavors during Chilled Storage,
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 20,
    2011,
    Pages 2691-2695,
    ISSN 1680-5593,
    javaa.2011.2691.2695,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.2691.2695)
    Abstract: This study evaluates the effect of different liquid smoking flavor solution on the shelf life of liquid smoked anchovy nuggets stored at 4&deg;C. The fish were smoked in solutions of 0.4 and 0.7 mL with and without frying and then stored at 4&deg;C. TVB-N, TVC and PVC showed increases with the storage time. As a consequence, the succession of these process, it has been determined that the liquid smoked anchovy nugget can be stored safely under chilled storage for 18 days and 0.7 mL solution and pre-cooking for nuggets was found to be optimal for this product.
    Keywords: Anchovy;nugget;liquid smoke flavoring;shelf life;socioeconomic;Turkey