Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6/issue1/volume6
Issue 1
Volume 6/issue1/volume6
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Kołakowski E. , Bednarczyk B. 2003. CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 2. INTENSITY OF PROTEOLYSIS, EJPAU 6/issue1/volume6(1), #10.
Available Online: http://www.ejpau.media.pl/volume6/issue1/volume6/issue1/food/art-10.html
Available Online: http://www.ejpau.media.pl/volume6/issue1/volume6/issue1/food/art-10.html
CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 2. INTENSITY OF PROTEOLYSIS
Edward Kołakowski, Bożena Bednarczyk
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Key words:
Baltic herring, immersed salting, acetic acid addition, pH vs. proteolysis.
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