The effects of various salt concentrations during brine curing of cod (Gadus morhua)-Reference-Cited by-同舟云学术

The effects of various salt concentrations during brine curing of cod (Gadus morhua)

Published:2004-01 Issue:1 Volume:39 Page:79-89
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Thorarinsdottir Kristin Anna,Arason Sigurjon,Bogason Sigurdur G.,Kristbergsson Kristberg

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference31 articles.

1. L. Akse, B. Gundersen, K. Lauritzen, R. Ofstad, and T. Solberg (1993 ). Saltfisk: Saltmodning, Utproving av Analysemetoder, Misfarget Saltfisk (in Norwegian) . Pp. 1 -61 . Tromso: Fiskeriforskning.

2. Influence of Increasing Brine Concentration in the Cod-Salting Process

3. Cod salting manufacturing analysis

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