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July 1, 2011Journal of Aquatic Food Product Technology

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

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Authors

DSDagbjørn SkipnesNofimaSJS.O. JohnsenNorconsult (Norway)TSTorstein SkåraNorconsult (Norway)

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Skipnes et al. (2011) studied this question.

synapsesocial.com/papers/6a5e5afb82fa45347b3e2b21https://doi.org/10.1080/10498850.2011.571808
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