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Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the ...
Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.
To study the effect of photoperiodic conditions on the chemical composition of potato tubers, seven cultivars, grown under controlled conditions, were evaluated for the content of free amino acids (FAA) and sugars. The ...
Kaiken takana on laadukas raaka-aine – Silakan laadun mittausmenetelmät
<p>Kalatalouden innovaatio-ohjelma Blue Products keskittyy kotimaisen kalan arvon lisäämiseen kehittämällä alihyödynnettyjen kalojen, kuten silakan ja särkikalojen käyttöä elintarvikkeissa ja uusissa, innovatiivisissa ...