Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating

Journal of the Science of Food and Agriculture

Volumn 91, Issue 1, 2011, Pages 68-74

  Szymczak, Mariusz ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Carcasses; Fillets; Freezing; Herring; Marinating

Indexed keywords

ANIMAL; ARTICLE; COLOR; COMPARATIVE STUDY; FISH; FOOD HANDLING; FOOD PRESERVATION; FREEZING; METHODOLOGY; SEA FOOD;

ANIMALS; COLOR; FISHES; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; FREEZING; SEAFOOD;

CLUPEA; CLUPEIDAE;

EID: 78649423982     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4149     Document Type: Article

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