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341Published 1970“...salt water 'Those Brent geese* are going to the lakes, and perhaps to Ashwanipi'. *The Brent Goose...”
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342“...Newfoundland DEC 17 1991 Nfld: salting and drying Used I and Sup Not used Not used...”
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343Published 1978“...salt water n . . . I hope you've tasted salt-water ducks the way Grandma bakes 'em . . . PRINTED...”
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Manuscript -
344Published 1981“...salt water n Small reddish berry-like [thing?] freq found floating in the sea. Nov 81 GMS...”
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345The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscleby Thorarinsdottir, Kristin Anna, Arason, Sigurjon, Sigurgisladottir, Sjofn, Gunnlaugsson, Valur N., Johannsdottir, Jonina, Tornberg, EvaSubjects: “...Salting procedures...”
Published in Food Chemistry (2011)
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346“... at about 0.05°C/cm. Salt migration studies were carried out on samples containing two soil parts...”
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347“...Authors PSJ Coleman = Overview = The brines in salt lakes are made up of a variety of dissolved...”
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348“...Authors PSJ Coleman = Overview = The brines in salt lakes are made up of a variety of dissolved...”
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349“...Authors PSJ Coleman = Overview = The brines in salt lakes are made up of a variety of dissolved...”
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350“...Authors PSJ Coleman = Overview = The brines in salt lakes are made up of a variety of dissolved...”
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351“...Authors PSJ Coleman = Overview = The brines in salt lakes are made up of a variety of dissolved...”
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352“...Authors PSJ Coleman = Overview = The brines in salt lakes are made up of a variety of dissolved...”
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353The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscleby Thorarinsdottir, Kristin Anna, Arason, Sigurjon, Sigurgisladottir, Sjofn, Gunnlaugsson, Valur N., Johannsdottir, Jonina, Tornberg, EvaGet access
Published in Food Chemistry (2011)
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354
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355“...Authors PSJ Coleman = Overview = The brines in salt lakes are made up of a variety of dissolved...”
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356
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360by Martínez Álvarez, Óscar, Gómez Guillén, M. C.“...Salted cod is a product highly appreciated by consumers, especially in Southern Europe and Latin...”
Published in LWT - Food Science and Technology (2013)
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