Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines-Reference-Cited by-同舟云学术

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Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

Published:2005-01 Issue:1 Volume:70 Page:M1-M6
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Rodrigues Maria J.,Ho Peter,López-Caballero Maria E.,Bandarra Narcisa M.,Nunes Maria L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09039.x/fullpdf

Reference43 articles.

1. Salt substitutes in restructured ham;Arganosa;J Muscle Foods,1990

2. Development of a process for canning fresh water fish rohu (Labeo rohita);Balachandran;Fish Technol,1988

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