title
Spice-Cured Sprats Ripening, Sensory Parameters Development, and Quality Indicators
Vürtsikilu valmimine, sensoorsete omaduste kujunemine ja kvaliteediindikaatorid
author
Timberg, Loreida
keywords
fish
baltic sprat
curing technology
sensory
quality
microbiota
spice-cured sprat
dissertations
kala
Läänemere kilu
tehnoloogia
sensoorika
kvaliteet
mikrobioloogia
vürtsikilu
dissertatsioonid
publisher
TUT Press
supervisor
Paalme, Toomas
defence date
07.12.2012
identifier
ISBN 9789949233755 (publication)
ISBN 9789949233762 (pdf)
ISSN 14064723
language
eng
rights
CC BY-NC-ND 3.0
institution
Tallinna Tehnikaülikool
Tallinn University of Technology
faculty
Keemia- ja materjalitehnoloogia teaduskond
Faculty of Chemical and Materials Technology
department / college
Toiduainete instituut
Department of Food Processing