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

Client

• Research Council of Norway (RCN) / 185063

Author(s)

• Irina Victorovna Andreetta-Gorelkina
• Kirsti Greiff
• Turid Rustad
• Ida Grong Aursand

Affiliation

• Norwegian University of Science and Technology
• SINTEF Ocean / Fisheries and New Biomarine Industry

Issue

4

DOI

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