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

  • Published:2012-04 Issue:1 Volume:46 Page:196-202
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Åsli Magnus,Mørkøre Turid

Funder

The Research Council of Norway

The Fishery and Aquaculture Industry Research Fund

The Foundation for Research Levy on Agricultural Products

Innovation Norway

Whitefish AS

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea;Alghazeer;Food Chemistry,2008

2. Injection marination strategies for remediation of pale, exudative broiler breast meat;Alvarado;Poultry Science,2003

3. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss);Baron;Journal of Agricultural and Food Chemistry,2007

4. Introductory foods;Bennion,2000

5. Metodeforskrift 22.6.93 Koksaltbestämning med Corning 926 Chloride Analyzer;Engdahl,1993
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