Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras) - Logrén, Nora; Hiidenhovi, Jaakko; Kakko, Tanja; Välimaa, Anna-Liisa; Mäkinen, Sari; Rintala, Nanna; Mattila, Pirjo; Yang, Baoru; Hopia, Anu (MDPI AG, 2022)
Keywords: Baltic herring; chemical composition; microbiological safety; pickling; fish; sensory profile; organic acids; lipid oxidation