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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

2016

Published in

Journal of Aquatic Food Product Technology

ISSN

1049-8850

Publisher

Haworth Press

Volume

25

Issue

4

Page(s)

518 - 530

View this publication at Cristin