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664.951.22:664.951.2
A20
Adebona, M. B.
    Changes in total volatile bases during salt preservation of Sardinella and Cli=upea harengusM.B. Adebona / M. B. Adebona // Proc. Indo-Pac. Fish. Comm. - 1978. - P. 370 - 374. - (Sect. 3)

Рубрики: Сельдевые--Технология

   Технология рыбы и морепродуктов--Посол

Кл.слова (ненормированные):
Сельдевые -- Технология

Adebona, M.B. Changes in total volatile bases during salt preservation of Sardinella and Cli=upea harengusM.B. Adebona [Текст] / M. B. Adebona // Proc. Indo-Pac. Fish. Comm. - 1978. - С. P. 370 - 374

664.951.22:664.951.2
S17

    Salting and ripening of herring - collection and analysis of research results and industrial experience within the Nordic CountriesNielsen H.H.,Bro R.,Stefansson G.,Skara T. // Nord.Coun.Min. Nord.Coun.Min. - 1999. - P.5-15. - (N578). - ISSN 0908-6692

Salting and ripening of herring - collection and analysis of research results and industrial experience within the Nordic CountriesNielsen H.H.,Bro R.,Stefansson G.,Skara T. [Текст] // Nord.Coun.Min. / Nord.Coun.Min. - Copenhagen, 1999. - С. P.5-15

664.951.22:664.951.2
W91

    Wstepne badania nad przydatnoscia lotnych zasad do oceny stopnia swiezosci sledzi solonych metoda zalewowaKolakowski E.,Tokarczyk G.,Bednarczyk B. et al. // Fol.Univ.Agricult.Stetin.Sci.Aliment. Fol.Univ.Agricult.Stetin.Sci.Aliment. - 2004. - S.71-78. - (Vol.238,N3). - ISSN 1643-7683

Wstepne badania nad przydatnoscia lotnych zasad do oceny stopnia swiezosci sledzi solonych metoda zalewowaKolakowski E.,Tokarczyk G.,Bednarczyk B. et al. [Текст] // Fol.Univ.Agricult.Stetin.Sci.Aliment. / Fol.Univ.Agricult.Stetin.Sci.Aliment. - Szczecin, 2004. - С. S.71-78

664.951.22:664.951.2
M30

    Marinated and salted herring products for the Polish market // Eurofish Mag. - 2005. - P.50-51. - (N3). - ISSN 1020-9956

Marinated and salted herring products for the Polish market [Текст] // Eurofish Mag. - 2005. - С. P.50-51

664.95
C45

    Changes in myofibrillar proteins during gel formation of mixed salt-ground fish meats and the effect of bovine plasma powderKato N.,Kitakami S.,Oikawa H. et al. // J.School Mar.Sci.Tech.Tokai Univ. - 2005. - P.41-50. - (Vol.3,N3)

Рубрики: технология рыбы и морепродуктов--посол--белок

Кл.слова (ненормированные):
технология

Changes in myofibrillar proteins during gel formation of mixed salt-ground fish meats and the effect of bovine plasma powderKato N.,Kitakami S.,Oikawa H. et al. [Текст] // J.School Mar.Sci.Tech.Tokai Univ. - 2005. - С. P.41-50

664.951.22:664.951.2
W86

    Wplyw skladu kapieli na proces dojrzewania ppolproduktu marynat ze sledzia baltyckiego (Clupea harengus L.)Szymczak M.,Mierzwa M.,Klimczak E.,Kazimierczak A. // Fol.Univ.Agricult.Stetin. Fol.Univ.Agricult.Stetin. - 2008. - S.75-88. - (Vol.260 N5). - ISSN 1897-9726

Wplyw skladu kapieli na proces dojrzewania ppolproduktu marynat ze sledzia baltyckiego (Clupea harengus L.)Szymczak M.,Mierzwa M.,Klimczak E.,Kazimierczak A. [Текст] // Fol.Univ.Agricult.Stetin. / Fol.Univ.Agricult.Stetin. - Szczecin, 2008. - С. S.75-88.

664.951/22:664.951.2
L76
Linkie, D.
    Top grade Dutch matjes herring / D. Linkie // Fish.News Int. Fish.News Int. - 2009. - P.36-41. - (Vol.48,N 8)

Linkie, D. Top grade Dutch matjes herring [Текст] / D. Linkie // Fish.News Int. / Int. Fish.News. - London, 2009. - С. P.36-41