Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods

European Food Research and Technology

Volumn 205, Issue 2, 1997, Pages 89-92

  Schubring, Reinhard ^a   Oehlenschläger, Jörg ^a  

^a INSTITUT FÜR SEEFISCHEREI   (Germany)

Author keywords

Herring; Ripening; Salting; Sensory assessment; Texture

Indexed keywords

EID: 53249111451     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050130     Document Type: Article

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