Quality changes during cod (Gadus morhua) desalting at different temperatures-Reference-Cited by-同舟云学术

Quality changes during cod (Gadus morhua) desalting at different temperatures

Published:2014-12-11 Issue:13 Volume:95 Page:2632-2640
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Oliveira Helena¹²³⁴,Gonçalves Amparo¹,Nunes Maria L¹,Vaz-Pires Paulo²³,Costa Rui⁴

Affiliation:

1. IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P.; Division of Aquaculture and Upgrading, Avenida de Brasília; 1449-006 Lisboa Portugal

2. ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences; University of Porto; Rua Jorge Viterbo Ferreira 228 4050-313 Porto Portugal

3. CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research; University of Porto; Rua dos Bragas 289 4050-123 Porto Portugal

4. CERNAS; College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta; 3045-601 Coimbra Portugal

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference30 articles.

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2. Salted cod manufacturing: Influence of salting procedure on process yield and product characteristics;Andrés;J Food Eng,2005

3. Environmental management of the residual brine of cod desalting;Muñoz-Guerrero;Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology. J Food Eng,2010

4. Cod desalting process as affected by water management;Barat;J Food Eng,2004

5. Effects of calcium, magnesium and pH during salt-curing of cod (Gadus morhua L.);Lauritzsen;J Sci Food Agric,2004

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