Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L)
Version of Record online: 5 APR 2004
Copyright © 2004 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 84, Issue 7, pages 683–692, May 2004
How to Cite
Lauritzsen, K., Akse, L., Gundersen, B. and Olsen, R. L. (2004), Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L). J. Sci. Food Agric., 84: 683–692. doi: 10.1002/jsfa.1697
- Issue online: 20 APR 2004
- Version of Record online: 5 APR 2004
- Manuscript Accepted: 8 JAN 2004
- Manuscript Revised: 21 NOV 2003
- Manuscript Received: 27 JAN 2003
- Norwegian Research Council
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