Losses of nitrogen fractions from herring to brine during marinating-Reference-Cited by-同舟云学术

Losses of nitrogen fractions from herring to brine during marinating

Published:2012-05 Issue:1 Volume:132 Page:237-243
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Szymczak Mariusz,Kołakowski Edward

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Characterization of oxidative changes in salted herring (Clupea harengus) during ripening;Andersen;Journal of Agricultural and Food Chemistry,2007

2. AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edition, In K. Helrich (Ed.) AOAC, Arlington, p. 1298.

3. Effects of brining conditions on weight gain in herring (Clupea harengus) fillets;Birkeland;Journal of Food Science,2005

4. A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories;Bro;Journal of Chemometrics,2002

5. Effect of temperature on quality-related changes in cod (Gadus morhua) during short- and long-term frozen storage;Burgaard;Journal of Aquatic Food Product Technology,2010

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