Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L)

Journal of the Science of Food and Agriculture

Volumn 84, Issue 7, 2004, Pages 683-692

  Lauritzsen, Kristin ^a   Akse, Leif ^a   Gundersen, Bjørn ^a   Olsen, Ragnar L ^b  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

^b UNIVERSITY OF TROMSØ   (Norway)

Author keywords

Calcium; Cod; Colour changes; Magnesium; Multivariate data analysis; Muscle; pH; Salt curing; Texture changes; Weight and protein yields

Indexed keywords

FISH; FOOD STORAGE; PH;

GADUS; GADUS MORHUA;

EID: 2342525815     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1697     Document Type: Article

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