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Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods |
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| Authors: | R. Schubring and J?rg Oehlenschl?ger |
| Affiliation: | (1) Institut für Biochemie und Technologie der Bundesforschungsanstalt für Fischerei, Palmaille 9, D-22767 Hamburg, Germany, DE |
| Abstract: | |
| Keywords: | Herring Salting Ripening Texture Sensory assessment |
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