Effects of packaging method on salt-cured cod yield and quality during storage

Journal of Aquatic Food Product Technology

Volumn 19, Issue 3-4, 2010, Pages 149-161

  Aas, Grete Hansen ^a   Skjerdal, Olaug Taran ^b,c   Stoknes, Iren ^a,d   Bjrkevoll, Ingebrigt ^a,b  

^a Moreforsking   (Norway)

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

^c NORWEGIAN VETERINARY INSTITUTE   (Norway)

^d Epax   (Norway)

Author keywords

packaging methods; product quality; salt cured cod; storage stability

Indexed keywords

CARDBOARD BOXES; CHILLED STORAGE; COD FILLETS; HALOPHILIC BACTERIA; LIPID OXIDATION; PACKAGING METHODS; PRODUCT QUALITY; STORAGE STABILITY; STORAGE TIME; TOTAL AMOUNT OF BACTERIA;

BACTERIOLOGY; CURING; POLYSTYRENES; QUALITY CONTROL;

PACKAGING;

EID: 78149233163     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2010.501951     Document Type: Article

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