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Uptake of salt in the kippering of herring (1969)

AITKEN, A. ; BAINES, C. R.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 4 (1969), S. 0

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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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