Development of a low-sodium ready-to-eat desalted cod

Journal of Food Engineering

Volumn 107, Issue 3-4, 2011, Pages 304-310

  Alino M ^a   Fuentes, A ^a   Fernandez Segovia I ^a   Barat, J M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Desalted cod; Low salt; Potassium; Sodium replacement

Indexed keywords

DESALTED-COD; DIFFUSION MECHANISMS; FISH MUSCLES; LOW SALT; PARTIAL REPLACEMENT; PHYSICOCHEMICAL PARAMETERS; POTASSIUM CHLORIDE; PROCESS VARIABLES; READY-TO-EAT; REFRIGERATED STORAGES; SENSORY EVALUATION; SENSORY QUALITIES; SODIUM-REPLACEMENT;

DESALINATION; WATER QUALITY;

SODIUM CHLORIDE;

EID: 80052262461     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.012     Document Type: Article

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