Rehydration of salt-cured cod using injection and tumbling technologies

Author:

Bjørkevoll Ingebrigt,Olsen Jan-Vidar,Olsen Ragnar L.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Akse, L., Prytz, K., Joensen, S., Jornet, L. G., Carlehög, M., Eilertsen, G., & Skjerdal, O. T. (2000). New methods for desalting of bacalao. In Proceedings of the 30th western European fisheries technologists’ association meeting, 19–22 June, Thorshavn, Faroe Islands

2. AOAC. (1990). Official methods for analysis (15th ed.). Association of Official Analytical Chemists, Arlington, VA, USA 937.09

3. Birkeland, S., Rørå, A. M. B., Bjerkeng, B., & Skåra, T. (2003). Interactions between smoking procedure and raw material of farmed atlantic salmon (Salmo salar). In Proceedings of the 1th trans atlantic fisheries technology conference, 10–14 June, Reykjavik, Iceland

4. Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morhua);Bjørkevoll;International Journal of Food Microbiology,2003

5. Tumbling regime effects on the processing characteristics and tenderness of cooked roast beef;Boles;Journal of Muscle Foods,2002

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