Effects of different temperatures on storage quality of heavily salted cod (Gadus morhua)

International Journal of Food Engineering

Volumn 7, Issue 1, 2011, Pages

  Nguyen, Minh V ^a   Jonsson, Asbjorn ^b   Thorarinsdottir, Kristin A ^b   Arason, Sigurjon ^a   Thorkelsson, Gudjon ^a  

^a UNIVERSITY OF ICELAND   (Iceland)

^b Matis Ltd   (Iceland)

Author keywords

Color; Cooking yield; Salted cod; Storage; Water content; Water holding capacity

Indexed keywords

BASIC NITROGEN; COOKING YIELD; N VALUE; QUALITY CRITERIA; SALTED COD; STORAGE; STORAGE PERIODS; STORAGE QUALITY; STORAGE TEMPERATURES; TRIMETHYLAMINE; WATER HOLDING CAPACITY;

COLOR; THERMOANALYSIS;

WATER CONTENT;

GADUS MORHUA;

EID: 79951569268     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2109     Document Type: Article

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