Water sorption and shelf-life of dry-cured cod muscle in humid environments
Dry-cured fish includes products primarily preserved through having a reduced water activity, due to drying or salt addition or both, and occasionally secondarily preserved by smoking or addition of preservative chemicals. The popularity of such products is world-wide, although many of the most sign...
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| Format: | Default Thesis |
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1991
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| Online Access: | https://hdl.handle.net/2134/32524 |
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