Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , vol. 118 , p. 1–9 , 2020

Publisher : Academic Press

International Standard Numbers :
Printed : 0023-6438
Electronic : 1096-1127

Publication type : Academic article

Contributors : Blikra, Marthe Jordbrekk; Jessen, Flemming; Feyissa, Aberham H.; Vaka, Mette Risa; Skipnes, Dagbjørn

Links :
ARKIV : http://hdl.handle.net/11250/26...
DOI : doi.org/10.1016/j.lwt.2019.108...