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- W2023282344 abstract "The production of a lightly salted product from minced cod was investigated. The addition of 13% salt to cod mince showed several advantages over the previously employed 25% salt treatment. The lightly salted product had a gelatinous-fibrous texture which had shape stability after drying and cooking. When dried to 30% moisture, better water binding capacity was seen during rehydration and after cooking, with improved texture as measured on the Instron instrument." @default.
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- W2023282344 date "1986-01-01" @default.
- W2023282344 modified "2023-09-27" @default.
- W2023282344 title "Chemical and Physical Characteristics of Lightly Salted Minced Cod (Gadus morhua)" @default.
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- W2023282344 doi "https://doi.org/10.1111/j.1365-2621.1986.tb10839.x" @default.
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