Frozen herring as raw material for spice-salting

Journal of the Science of Food and Agriculture

Volumn 80, Issue 9, 2000, Pages 1319-1324

  Stefánsson, Gudmundur ^a   Nielsen, Henrik H ^b   Skåra, Torstein ^c   Schubring, Reinhard ^d   Oehlenschläger, Jörg ^d   Luten, Joop ^e   Derrick, Simon ^f   Gudmundsdóttir, Gudný ^a  

^a Icelandic Fisheries Laboratories   (Iceland)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c NORCONSERV   (Norway)

^d INSTITUT FÜR SEEFISCHEREI   (Germany)

^e WAGENINGEN UNIVERSITY   (Netherlands)

^f UNIVERSITY OF HULL   (United Kingdom)

Author keywords

Accelerated proteolysis; Freezing; Herring; Ripening; Spice salting

Indexed keywords

AMINO ACID; CLUPEA HARENGUS; DENMARK; FOOD ANALYSIS; FREEZING; GERMANY; ICELAND; NITROGEN; NORWAY; PROTEIN HYDROLYSIS; SALT; SPICE; TASTE; TEMPERATURE; TEXTURE; TRICHLOROACETIC ACID; UNITED KINGDOM;

EID: 0342757924     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200007)80:9<1319::AID-JSFA637>3.0.CO;2-N     Document Type: Article

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