Characterization of oxidative changes in salted herring ( Clupea harengus ) during ripening

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	55
Issue number	23
Pages (from-to)	9545-9553
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf071369b
Publication status	Published - 2007

Access to Document

@article{5cd2154d878a4af79beb6deb70742a36,

title = "Characterization of oxidative changes in salted herring ( Clupea harengus ) during ripening",

keywords = "Fiskeprodukter",

author = "E. Andersen and M.L. Andersen and Caroline Baron",

year = "2007",

doi = "10.1021/jf071369b",

language = "English",

volume = "55",

pages = "9545--9553",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "23",

}

TY - JOUR

T1 - Characterization of oxidative changes in salted herring ( Clupea harengus ) during ripening

AU - Andersen, E.

AU - Andersen, M.L.

AU - Baron, Caroline

PY - 2007

Y1 - 2007

KW - Fiskeprodukter

U2 - 10.1021/jf071369b

DO - 10.1021/jf071369b

M3 - Journal article

C2 - 17939737

SN - 0021-8561

VL - 55

SP - 9545

EP - 9553

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 23

ER -