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Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures
by
Oliveira H.
,
Gonçalves A.
,
Pedro S.
,
Nunes M.L.
,
Vaz-Pires P.
,
Costa R.
Published in
Journal of Aquatic Food Product Technology
(2016)
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Costa R.
1
Gonçalves A.
1
Nunes M.L.
1
Oliveira H.
1
Pedro S.
1
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Topic
Bacteria
1
Color changes
1
Color scale
1
Curing
1
Gadus morhua
1
Halophilic bacteria
1
Proteolysis
1
Quality change
1
Quality product
Sensory analysis
1
Surface discoloration
1
Temperature
1
bacalhau
1
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Content Provider
Repositório Aberto da Universidade do Porto
1
Language
English
1
Open Polar Keyword
Gadus morhua
1
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