Flavor and Quality Characteristics of Salted and Desalted Cod (Gadus morhua) Produced by Different Salting Methods-Reference-Cited by-同舟云学术

Flavor and Quality Characteristics of Salted and Desalted Cod (Gadus morhua) Produced by Different Salting Methods

Author:

Jónsdóttir Rósa¹,Sveinsdóttir Kolbrún¹,Magnússon Hannes¹,Arason Sigurjón¹²,Lauritzsen Kristin³,Thorarinsdottir Kristin Anna¹

Affiliation:

1. Matis ohf, Matis Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavik, Iceland

2. Faculty of Food Science and Nutrition, University of Iceland, Vinlandsleid 12, 113 Reykjavik, Iceland

3. Norwegian Institute of Fisheries and Aquaculture Research, Muninveien 9-13, 9291 Tromsø, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference44 articles.

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