| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538847 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Total nitrogen loss from meat to brine amounted 6-27% of raw herring. ⺠Higher nitrogen content in herring did not influence nitrogen loss. ⺠The main factors affecting amount of losses are herring type and marinating time. ⺠Other factors are dressing, freezing, salt and acid concentration in brine.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mariusz Szymczak, Edward KoÅakowski,