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

dc.contributor.authorBlikra, Marthe Jordbrekk
dc.contributor.authorJessen, Flemming
dc.contributor.authorFeyissa, Aberham H.
dc.contributor.authorVaka, Mette Risa
dc.contributor.authorSkipnes, Dagbjørn
dc.date.accessioned2020-01-21T08:46:30Z
dc.date.available2020-01-21T08:46:30Z
dc.date.created2019-10-29T09:07:01Z
dc.date.issued2020
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2020, 118 1-9.
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11250/2637144
dc.language.isoeng
dc.titleLow-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-9
dc.source.volume118
dc.source.journalLebensmittel-Wissenschaft + Technologie
dc.identifier.doi10.1016/j.lwt.2019.108702
dc.identifier.cristin1741506
dc.relation.projectNorges forskningsråd: 194050
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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