Blood is believed to be important for the develpoment of characteristic organoleptic properties of salted herings. However, no research has until now focused on the undelying mechanisms. The aim of the project is to investigate the optimal ripening conditions for production of marinated fish products of superior quality and highlight the role of hemoglobin by combining basic research and applied investigations.
|Effective start/end date||01/01/2004 → 30/06/2006|
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.