salt and acid content of marinated herring- Bismarck

From: Ger Meade (ger@gallagherbros.ie)
Date: Thu Sep 16 2004 - 05:47:52 PDT

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    Dear List members,

    I am wondering if anyone might have methods for the determination of salt and of Acid content (as opposed to pH) in the tissue of marinated herring, which they might share with me.
    I am also looking for the recommeded/desirable levels of these in marinated herring which are going on for further processing. Are there country specific preferences for Germany.
     
    With very best regards,
    Geraldine Meade
    Ocean Farm Ltd,
    Donegal
    Ireland
     
     

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