Salted herring changes in texture, flavour, and composition during ripening. This release brings together 20 Nordic ripening experiments from Denmark, Iceland, and Norway, conducted between 1992 and 1995. The Unscrambler v7.6 files contain 308 samples and 97 variables covering physical, chemical, sensory, enzyme, fatty-acid, and free-amino-acid measurements, together with country, stock, treatment, experiment, and ripening-time information. The original four-file format is preserved: Herring data.00D, .00L, .00P, and .00T.
Bro, R.; Nielsen, H. H.; Stefánsson, G.; Skåra, T. (2002). A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories. Journal of Chemometrics, 16(2), 81-88. https://doi.org/10.1002/cem.691
