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  • 1
    Electronic Resource
    Electronic Resource
    The effect of storage prior to processing on the quality of canned herring (1968)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 3 (1968), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. Herring were kept in ice for up to 10 days and then canned. Total carbonyls were determined as a measure of rancidity before and after canning. the carbonyl content increased with storage prior to canning but did not show a corresponding increase after canning.A taste panel could not distinguish between canned herring stored at various times in ice before canning.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01477.x
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