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Effect of pH on Sedimentation of Cod (Gadus morhua) Muscle Membranes

✍ Scribed by Yong Liang; Herbert O. Hultin

Book ID
108825973
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
477 KB
Volume
70
Category
Article
ISSN
0022-1147

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## Abstract The quality of heavily salted cod as influenced by adjusted levels of calcium, magnesium and pH in the salt was investigated. The investigation was carried out as a multivariate study consisting of two separate 2^3^ full factorial designs. Chemical composition, water‐holding capacity, w