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Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras).
Logrén, Nora; Hiidenhovi, Jaakko; Kakko, Tanja; Välimaa, Anna-Liisa; Mäkinen, Sari; Rintala, Nanna; Mattila, Pirjo; Yang, Baoru; Hopia, Anu.
Afiliação
  • Logrén N; Functional Foods Forum, Faculty of Medicine, University of Turku, 20014 Turku, Finland.
  • Hiidenhovi J; Food Processing and Quality, Production Systems, Natural Resources Institute Finland (Luke), Myllytie 1, 31600 Jokioinen, Finland.
  • Kakko T; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014 Turku, Finland.
  • Välimaa AL; Food Processing and Quality, Production Systems, Natural Resources Institute Finland (Luke), Paavo Havaksen tie 3, 90570 Oulu, Finland.
  • Mäkinen S; Food Processing and Quality, Production Systems, Natural Resources Institute Finland (Luke), Myllytie 1, 31600 Jokioinen, Finland.
  • Rintala N; Functional Foods Forum, Faculty of Medicine, University of Turku, 20014 Turku, Finland.
  • Mattila P; Food Processing and Quality, Production Systems, Natural Resources Institute Finland (Luke), Itäinen Pitkäkatu 4, 20520 Turku, Finland.
  • Yang B; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014 Turku, Finland.
  • Hopia A; Functional Foods Forum, Faculty of Medicine, University of Turku, 20014 Turku, Finland.
Foods ; 11(12)2022 Jun 12.
Article em En | MEDLINE | ID: mdl-35741915
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Finlândia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Finlândia