Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
4 (1969), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary. The effects of several factors on the uptake of salt during the brining of herring for kippering have been studied. the most important factors were the brine concentration, the brining time and the rate of stirring. the orientation of the fish (skin up or skin down on the brine surface), the oil content and the size of the fish were less important.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb01534.x
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