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weight and protein yields
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Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L.)
by
Lauritzsen, Kristin
,
Olsen, Ragnar L.
,
Akse, Leif
,
Gundersen, Bjørn
Published 2004
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1
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Akse, Leif
1
Gundersen, Bjørn
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Lauritzsen, Kristin
1
Olsen, Ragnar L.
1
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Topic
VDP::Technology: 500::Food science and technology: 600
1
VDP::Teknologi: 500::Næringsmiddelteknologi: 600
1
calcium
1
cod
1
colour changes
1
magnesium
1
multivariate data analysis
1
muscle
1
pH
1
salt curing
1
texture changes
1
weight and protein yields
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Content Provider
University of Tromsø: Munin Open Research Archive
1
Language
English
1
Open Polar Keyword
Gadus morhua
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