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Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins

Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins

Category
Academic article
Client
  • Research Council of Norway (RCN) / 185063
Language
English
Author(s)
Affiliation
  • Norwegian University of Science and Technology
  • SINTEF Ocean / Sjømatteknologi
Year
Published in
Journal of Aquatic Food Product Technology
ISSN
1049-8850
Publisher
Haworth Press
Volume
25
Issue
4
Page(s)
518 - 530