A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories-Reference-Cited by-同舟云学术

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A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories

Published:2002-01-14 Issue:2 Volume:16 Page:81-88
ISSN:0886-9383
Container-title:Journal of Chemometrics
language:en
Short-container-title:J. Chemometrics

Author:

Bro Rasmus,Nielsen Henrik Hauch,Stefánsson Guðmundur,Skåra Torstein

Funder

LMC (Center for Advanced Food Studies)

AQM (Advanced Quality Monitoring in the Food Production Chain)

PMP (Center for Predictive Multivariate Process Analysis)

Publisher

Wiley

Subject

Applied Mathematics,Analytical Chemistry

Reference17 articles.

1. Voskresensky NA Salting of herring Fish as Food Borgström G Academic Press New York 1965 107 131

2. Nielsen HH Proteolytic enzyme activities in salted herring during cold storage PhD Thesis 1995

3. Frozen herring as raw material for spice-salting;Stefansson;J Sci Food Agric,2000

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