Ripening and sensory properties of spice-cured sprats and sensory properties development
author
Timberg, Loreida
Koppel, Kadri
Kuldjärv, Rain
Paalme, Toomas
statement of authorship
Loreida Timberg, Kadri Koppel, Rain Kuldjärv, and Toomas Paalme
source
Journal of aquatic food product technology
publisher
Taylor and Francis
journal volume number month
Vol. 23, 2
year of publication
2014
pages
p. 129-145 : ill
url
https://doi.org/10.1080/10498850.2012.700003
subject term
kilu
organoleptiline hindamine
keemiline koostis
säilivus
keyword
Baltic sprat
ripening
rheology
sensory
ISSN
1049-8850
1547-0636
notes
Bibliogr.: 42 ref
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/20576
https://www.scopus.com/record/display.uri?eid=2-s2.0-84893965267&origin=inward&txGid=e9d92060c149cb42e7f101f1b3f53fef
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20AQUAT%20FOOD%20PROD%20T&year=2014
https://www.webofscience.com/wos/woscc/full-record/WOS:000330164300004
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Agricultural and biological sciences. Aquatic science
Põllumajandus- ja bioloogiateadused. Veeteadus
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q2
TalTech department
toiduainete instituut
language
inglise