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Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L.)
(Journal article; Tidsskriftartikkel; Peer reviewed, 2004-01-08)
The quality of heavily salted cod was investigated as influenced by adjusted levels of calcium, magnesium and pH in the salt. The investigation was carried out as a multivariate study consisting of two separate 23 full factorial designs. The chemical composition, waterholding capacity, weight and protein yields, colour and firmness were used as quality indicators or responses to the salt mixtures ...