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Gibbing
Fermented and Ripened Fish Products in the Northern European Countries
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Effect of Gibbing on Protein Hydrolysis During the Ripening of Salted Herring at 4°C in Polypropylene Barrels
Top View
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Code of Practice for Fish and Fishery Products
Effect of Salt on the Level of Histamine in Preserved Fish (Herring, Clupea Harengus)
Titill / Title Höfundar / Authors Guðmundur Stefánsson & Guðný Guðmundsdóttir Skýrsla Rf /IFL Report 04-97 Útgáfud
Fermented and Ripened Fish Products in the Northern European Countries