Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening-Reference-Cited by-同舟云学术

Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening

Published:2007-10-17 Issue:23 Volume:55 Page:9545-9553
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Andersen Eva¹,Andersen Mogens L.¹,Baron Caroline P.¹

Affiliation:

1. Department of Seafood Research, Danish Institute for Fisheries Research, Technical University of Denmark, Building 221, DK-2800 Kgs. Lyngby, Denmark, and Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071369b

Reference46 articles.

1. Salting of Herring

2. In situ activity of chymotrypsin in sugar-salted herring during cold storage

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