Cod salting manufacturing analysis
- 31 December 2003
- journal article
- Published by Elsevier in Food Research International
- Vol. 36 (5), 447-453
- https://doi.org/10.1016/s0963-9969(02)00178-3
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Use of vacuum impregnation in food salting processJournal of Food Engineering, 2001
- Osmotic Dehydration: An Analysis of Fluxes and Shrinkage in Cellular StructureTransactions of the ASAE, 1996
- Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systemsJournal of Food Engineering, 1996
- Recent advances in the osmotic dehydration of foodsTrends in Food Science & Technology, 1994
- Effect of Pressure on the Salting and Ripening Process of Anchovies (Engraulis anchoita)Journal of Food Science, 1987
- On the mechanism of water holding in meat: The swelling and shrinking of myofibrilsMeat Science, 1983
- TEXTURE OF FISH MUSCLEJournal of Texture Studies, 1980
- Proteins in Fish Muscle. IV. Denaturation by SaltJournal of the Fisheries Research Board of Canada, 1952