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Chemical studies on the herring ( Clupea harengus ). VII. —collaǵn and cohesiveness in heat‐processed herrinǵ, and observations on a seasonal variation in collaǵn content
Author(s) -
Hughes R. B.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140613
Subject(s) - herring , clupea , group cohesiveness , food science , gelatin , biology , fishery , biochemistry , psychology , fish <actinopterygii> , social psychology
An attempt is made to correlate cohesiveness in heat‐processed herring with the degree of collagen breakdown as measured by gelatin production. A large increase in the collagen content of herring in early winter was observed.
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