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2010•Food ChemistryRequires access

The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle

Kristín Anna Þórarinsdóttir, Sigurjón Arason, Sjöfn Sigurgísladóttir, Valur Norðri Gunnlaugsson, Jónína Jóhannsdóttir, Eva Tornberg

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Key concepts: Gadus, Salting, Curing (chemistry), Microstructure, Muscle protein, Fishery, Atlantic cod, Chemistry

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The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle — Research Paper | ScholarLens