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24.1 EC 1.97.1 Sole sub-subclass for oxidoreductases that do not belong in the other subclasses 24.2 EC 1.98 Enzymes using H 2 as reductant (deleted subclass) 25 EC 1.99 Other enzymes using O 2 as oxidant
The fish is then cured in a barrel with one part salt to 20 herring. Today many variations and local preferences exist on this process. The process of gibbing was invented by Willem Beuckelszoon [ 131 ] (aka Willem Beuckelsz, William Buckels [ 132 ] or William Buckelsson), a 14th-century Zealand Fisherman.