A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)

Journal of Food Engineering

Volumn 79, Issue 1, 2007, Pages 261-270

  Gallart Jornet, L ^a   Barat, J M ^a   Rustad, T ^b   Erikson, U ^c   Escriche, I ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^c SINTEF OCEAN   (Norway)

Author keywords

Atlantic cod; Atlantic salmon; Brine salting; Diffusivity; Fat free basis; Mass transfer kinetics

Indexed keywords

BIODIVERSITY; MASS TRANSFER; OILS AND FATS; SODIUM CHLORIDE;

ATLANTIC COD; ATLANTIC SALMON; BRINE SALTING; DIFFUSIVITY; FAT FREE BASIS; MASS TRANSFER KINETICS;

FOOD PRODUCTS;

GADUS MORHUA; SALMO SALAR;

EID: 33748774676     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.053     Document Type: Article

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