Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

Peer reviewed, Journal article

Published version

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URI

http://hdl.handle.net/11250/2637144

Date

2020

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Original version

Lebensmittel-Wissenschaft + Technologie. 2020, 118 1-9.   10.1016/j.lwt.2019.108702

Journal

Lebensmittel-Wissenschaft + Technologie