Technical and sensory improvements of a product containing pickled herring in thick sauce
Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. When presented to t...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Dept. of Food Science
2016
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| Materias: |
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