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How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time

dc.contributor.authorStormo, Svein Kristian
dc.contributor.authorSkåra, Torstein
dc.date.accessioned2023-07-05T07:01:13Z
dc.date.available2023-07-05T07:01:13Z
dc.date.created2023-06-22T11:31:22Z
dc.date.issued2023
dc.identifier.citationInternational Journal of Gastronomy and Food Science. 2023, 33 .
dc.identifier.issn1878-450X
dc.identifier.urihttps://hdl.handle.net/11250/3075980
dc.language.isoeng
dc.titleHow to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time
dc.title.alternativeHow to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber0
dc.source.volume33
dc.source.journalInternational Journal of Gastronomy and Food Science
dc.identifier.doi10.1016/j.ijgfs.2023.100759
dc.identifier.cristin2157006
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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