Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

Journal of Food Science

Volumn 78, Issue 4, 2013, Pages

  Szymczak, Mariusz ^a   Szymczak, Barbara ^a   Koronkiewicz, Anna ^a   Felisiak, Katarzyna ^a   Bednarek, Mateusz ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Cover brine; Herring; L. monocytogenes; Marinades; Quality

Indexed keywords

ANTIOXIDANT; BRINE; INORGANIC SALT; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; FISH; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; PH; PHYSIOLOGY; TASTE;

ANIMALS; ANTIOXIDANTS; COLONY COUNT, MICROBIAL; DIETARY FATS; FISHES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; ODORS; SALTS; TASTE; WATER;

CLUPEIDAE; LISTERIA MONOCYTOGENES;

EID: 84875924224     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12090     Document Type: Article

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