Physical, Chemical, and Amino Acid Data from Herring Ripening

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 original Unscrambler v7.6 file set contains 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 four files are Herring data.00D, Herring data.00L, Herring data.00P, and Herring data.00T. Original source listing: UCPH Chemometrics datasetsOriginal ERDA package: Ripening of herring package If you use these data, please cite: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