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Influence of pickle components and splitting method on maturation of light-salted herring during cold storage.

[In Russian. / En russe.]

Author(s) : CHENDERÛK V. I., AL'CHEVSKIJ D. L., PANINA M. N., et al.

Type of article: Article

Summary

The influence of additives and of the gutting technique on the ripening process of salted herring was investigated. The periods required to form odour, flavour and consistency of salted herring and its quality with different additives (in particular wine, mustard, vinegar) have been investigated with the help of organoleptic and chemical methods.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2003-2456
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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