Tag: desalting method

Reports

The effect of different desalting methods on the quality of injected brine and pickle salted frozen cod (Gadus morhua)

Published:

21/03/2024

Authors:

Cecile Dargentolle, Hildur Inga Sveinsdóttir, Sigurjón Arason and Kolbrún Sveinsdóttir

Supported by:

AVS Research Fund and Food Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

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