Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.)

Food Research International

Volumn 37, Issue 10, 2004, Pages 975-983

  Nielsen, Durita ^a   Hyldig, Grethe ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Biology; Composition; Descriptors; Herring; QIM; Storage conditions

Indexed keywords

CHEMICAL PARAMETERS; DISCOLOURED GILLS; ICED HERRING;

BLOOD; DIFFERENTIAL EQUATIONS; FOOD PROCESSING; LIPIDS; PARAMETER ESTIMATION; QUALITY CONTROL;

FOOD PRESERVATION;

CLUPEA; CLUPEA HARENGUS;

EID: 4644266252     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.06.006     Document Type: Article

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