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2010•Food ChemistryRequires access

Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets

Kristín Anna Þórarinsdóttir, Sigurjón Arason, Sjöfn Sigurgísladóttir, Þóra Valsdóttir, Eva Tornberg

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Key concepts: Salting, Chemistry, Pickling, Food science, Denaturation (fissile materials), Salting out, Organic chemistry, Nuclear chemistry

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Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets — Research Paper | ScholarLens