To main content

Stability of marine lipids during marinating of herring: effect of headspace, temperature and salt concentration in the marinade

Category

Conference poster

Language

English

Author(s)

Affiliation

  • SINTEF Ocean / Fisheries and New Biomarine Industry
  • Chalmers University of Technology
  • Norwegian University of Science and Technology

Presented at

28th Lipidforum Symposium, Reykjavik, June 3-6, 2015

Date

03.06.2015 - 06.06.2015

Year

2015

View this publication at Norwegian Research Information Repository