Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)

Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of weak acids to produce safe and nutritious pickled fish products...

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Detalles Bibliográficos
Autores principales: Logrén, Nora, Hiidenhovi, Jaakko, Kakko, Tanja, Välimaa, Anna-Liisa, Mäkinen, Sari, Rintala, Nanna, Mattila, Pirjo, Yang, Baoru, Hopia, Anu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222561/
https://www.ncbi.nlm.nih.gov/pubmed/35741915
http://dx.doi.org/10.3390/foods11121717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222561/
https://www.ncbi.nlm.nih.gov/pubmed/35741915
http://dx.doi.org/10.3390/foods11121717

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