Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Bibliographic Details
Published in:LWT - Food Science and Technology
Main Authors: Åsli, Magnus, Mørkøre, Turid
Other Authors: The Research Council of Norway, The Fishery and Aquaculture Industry Research Fund, The Foundation for Research Levy on Agricultural Products, Innovation Norway, Whitefish AS
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2012
Subjects:
Food Science
atlantic cod
Online Access:http://dx.doi.org/10.1016/j.lwt.2011.10.007
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spelling crelsevierbv:10.1016/j.lwt.2011.10.007 2023-10-01T03:54:28+02:00 Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod Åsli, Magnus Mørkøre, Turid The Research Council of Norway The Fishery and Aquaculture Industry Research Fund The Foundation for Research Levy on Agricultural Products Innovation Norway Whitefish AS 2012 http://dx.doi.org/10.1016/j.lwt.2011.10.007 https://api.elsevier.com/content/article/PII:S0023643811003215?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643811003215?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ LWT - Food Science and Technology volume 46, issue 1, page 196-202 ISSN 0023-6438 Food Science journal-article 2012 crelsevierbv https://doi.org/10.1016/j.lwt.2011.10.007 2023-09-01T03:05:56Z Article in Journal/Newspaper atlantic cod ScienceDirect (Elsevier - via Crossref) LWT - Food Science and Technology 46 1 196 202
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Åsli, Magnus
Mørkøre, Turid
Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
topic_facet Food Science
author2 The Research Council of Norway
The Fishery and Aquaculture Industry Research Fund
The Foundation for Research Levy on Agricultural Products
Innovation Norway
Whitefish AS
format Article in Journal/Newspaper
author Åsli, Magnus
Mørkøre, Turid
author_facet Åsli, Magnus
Mørkøre, Turid
author_sort Åsli, Magnus
title Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
title_short Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
title_full Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
title_fullStr Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
title_full_unstemmed Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
title_sort brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted atlantic cod
publisher Elsevier BV
publishDate 2012
url http://dx.doi.org/10.1016/j.lwt.2011.10.007
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genre atlantic cod
genre_facet atlantic cod
op_source LWT - Food Science and Technology
volume 46, issue 1, page 196-202
ISSN 0023-6438
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
http://creativecommons.org/licenses/by-nc-nd/4.0/
op_doi https://doi.org/10.1016/j.lwt.2011.10.007
container_title LWT - Food Science and Technology
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container_start_page 196
op_container_end_page 202
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