Reduction of salt during marinating of herring and the effect on stability of lipids
Category
Masters thesis
Client
- Research Council of Norway (RCN) / 222476
Language
English
Author(s)
- Revilija Mozuraityte
- Kristine Taraldsvik
- Turid Rustad
- Caroline P. Baron
Affiliation
- SINTEF Ocean / Fisheries and New Biomarine Industry
- Technical University of Denmark
- Norwegian University of Science and Technology
Year
2015Publisher
Danmarks Tekniske Universitet, DTU
