The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle-Reference-Cited by-同舟云学术

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The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle

Published:2011-05 Issue:1 Volume:126 Page:109-115
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Thorarinsdottir Kristin Anna,Arason Sigurjon,Sigurgisladottir Sjofn,Gunnlaugsson Valur N.,Johannsdottir Jonina,Tornberg Eva

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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

2. AOAC (1990). 937.09. Sodium chloride in Seafood. Arlington, Virginia: Association of Official Analytical Chemists.

3. Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing;Ayala;Aquaculture,2005

4. Cod salting manufacturing analysis;Barat;Food Research International,2003

5. Origin of multiexponential T(2) relaxation in muscle myowater;Bertram;Journal of Agricultural and Food Chemistry,2001

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