Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Skipnes, D., Johnsen, S. O., Skåra, T., Sivertsvik, M., Lekang, O.
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 2011
Subjects:
atlantic cod
Gadus morhua
Online Access:http://dx.doi.org/10.1080/10498850.2011.571808
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spelling crinformauk:10.1080/10498850.2011.571808 2024-09-15T17:55:19+00:00 Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture Skipnes, D. Johnsen, S. O. Skåra, T. Sivertsvik, M. Lekang, O. 2011 http://dx.doi.org/10.1080/10498850.2011.571808 en eng Informa UK Limited Journal of Aquatic Food Product Technology volume 20, issue 3, page 331-340 ISSN 1049-8850 1547-0636 journal-article 2011 crinformauk https://doi.org/10.1080/10498850.2011.571808 2024-08-27T04:06:52Z Article in Journal/Newspaper atlantic cod Gadus morhua Informa Journal of Aquatic Food Product Technology 20 3 331 340
institution Open Polar
collection Informa
op_collection_id crinformauk
language English
format Article in Journal/Newspaper
author Skipnes, D.
Johnsen, S. O.
Skåra, T.
Sivertsvik, M.
Lekang, O.
spellingShingle Skipnes, D.
Johnsen, S. O.
Skåra, T.
Sivertsvik, M.
Lekang, O.
Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
author_facet Skipnes, D.
Johnsen, S. O.
Skåra, T.
Sivertsvik, M.
Lekang, O.
author_sort Skipnes, D.
title Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
title_short Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
title_full Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
title_fullStr Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
title_full_unstemmed Optimization of Heat Processing of Farmed Atlantic Cod ( Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
title_sort optimization of heat processing of farmed atlantic cod ( gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture
publisher Informa UK Limited
publishDate 2011
url http://dx.doi.org/10.1080/10498850.2011.571808
genre atlantic cod
Gadus morhua
genre_facet atlantic cod
Gadus morhua
op_source Journal of Aquatic Food Product Technology
volume 20, issue 3, page 331-340
ISSN 1049-8850 1547-0636
op_doi https://doi.org/10.1080/10498850.2011.571808
container_title Journal of Aquatic Food Product Technology
container_volume 20
container_issue 3
container_start_page 331
op_container_end_page 340
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