Nutritional quality changes in salted-dried mackerel (Scomber scombrus) and cod (Gadus morhua) during processing and storage
Salting and drying is one of the most important methods of processing fish and is predicted to continue to be nutritionally and economically important in the foreseeable future. This study investigated the effect of different methods of salting on the quality of fish during processing and one months...
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| Format: | Default Thesis |
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1991
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| Online Access: | https://hdl.handle.net/2134/10816 |
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