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Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species

  • Published:2010-10 Issue:3 Volume:100 Page:490-495
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Brás Ana,Costa Rui

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Salted cod manufacturing: influence of salting procedure on process yield and product characteristics;Andrés;Journal of Food Engineering,2005

2. Causas do amarelecimento do bacalhau salgado;Anon;Conservas de peixe,1967

3. AOAC, 1996. Ashes in Meat, 923.03. Official Methods of Analysis. Association of Official Analytical Chemists, Arlington.

4. AOAC, 1996. Moisture in Meat, 950.46. Official Methods of Analysis. Association of Official Analytical Chemists, Arlington.

5. Influence of increasing brine concentration in the cod salting process;Barat;Journal of Food Science,2002

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