Cosansu, S., Mol, S.,  & Alakavuk, D.U. (2010). Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C. Turkish Journal of Fisheries and Aquatic Sciences, 10,  373-380. http://doi.org/10.4194/trjfas.2010.0310