Influence of cod freshness on the salting, drying and desalting stages
- 1 March 2006
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 73 (1), 9-19
- https://doi.org/10.1016/j.jfoodeng.2004.12.023
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to saltingFood Research International, 2004
- Modeling of the Cod Desalting OperationJournal of Food Science, 2004
- Mass transfer analysis during the cod desalting processFood Research International, 2004
- Cod desalting process as affected by water managementJournal of Food Engineering, 2004
- Cod salting manufacturing analysisFood Research International, 2003
- Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morhua)International Journal of Food Microbiology, 2002
- Influence of Increasing Brine Concentration in the Cod‐Salting ProcessJournal of Food Science, 2002
- Effect of Osmotic Solution Concentration, Temperature and Vacuum Impregnation Pretreatment on Osmotic Dehydration Kinetics of Apple SlicesFood Science and Technology International, 2001
- Toward Practical Definitions of Quality for Food ScienceCritical Reviews in Food Science and Nutrition, 2000
- Characterization of the cytoplasm of Escherichia coli K-12 as a function of external osmolarityJournal of Molecular Biology, 1991