1. AOAC (1995). Method 937.09—Salt (chlorine as sodium chloride) in seafood. In P. Cunniff, (Ed.), Official methods of analysis of AOAC international (16th ed.). 3rd revision, Association of Official Analytical Chemists (AOAC International), Gaithersburg, MD, USA.
2. Akse, L., & Joensen, S. (1996a). Fullsalting av torsk, effekt av ulik ferskhet på råstoffet. Report No. 15/1996. Norwegian Institute of Fisheries and Aquaculture, Tromso, Norway, 15p.
3. Akse, L., & Joensen, S. (1996b). Utvanning av saltmoden torsk; effekt av ulik ferskhet på råstoffet. Report No. 26/1996. Norwegian Institute of Fisheries and Aquaculture, Tromso, Norway, 27p.
4. Anonymous (1998). Norwegian Industry Standard for Salted Fish and Klippfisk products. Seafood from Norway. Industry Standard for Fish, Bergen, Norway.
5. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices;Barat;Food Science and Technology International,2001