(Science: zoology) a small fish, about three inches in length, of the herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species.
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If there would be an experiment; the medium source of bacteria lets say is anchovy sauce.(The sauce is actually a common food condiment). This sauce contain salts to keep it preserved. Now, if the goal is to determine a specific salinity point where bacteria ...
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