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Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking

✍ Scribed by Margrethe Esaiassen; Jens Østli; Sjúrður Joensen; Kristian Prytz; Jan Vidar Olsen; Mats Carlehög; Edel O. Elvevoll; Roger Richardsen

No coin nor oath required. For personal study only.

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