Chemical, microbiological, and sensory quality of cod products salted in different brines

Journal of Food Science

Volumn 70, Issue 1, 2005, Pages

  Rodrigues, Maria J ^a   Ho, Peter ^b   López Caballero, Maria E ^a   Bandarra, Narcisa M ^a   Nunes, Maria L ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Brine composition; Multivariate analysis; Quality; Salted cod

Indexed keywords

ENTEROCOCCUS; GADUS MORHUA; STAPHYLOCOCCI; STAPHYLOCOCCUS;

EID: 13844276094     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09039.x     Document Type: Article

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