Free amino acids in hard herring roe
Subtitle: variation during the ripening process
By: by Egil T. Gjessing.
Series: Fiskeridirektoratets skrifter. Serie Teknologiske undersøkelser. Reports on technological research concerning Norwegian fish industry,; v. 4, no. 7
Publisher: J. Griegs boktr.
Published: 1963
Place of publication: Bergen, Norway
Language: eng
Subjects: Herring -- Eggs -- Composition.; Amino acids -- Analysis.; Fishes -- Eggs -- Composition -- Seasonal variations.; Fishery technology -- Norway.