INFLUENCE OF BRINING PROCEDURES ON SALT CONTENT AND...

Journal of Food Processing and Preservation 1986 Vol. 10; Iss. 4

INFLUENCE OF BRINING PROCEDURES ON SALT CONTENT AND DISTRIBUTION IN SMOKED WHITEFISH CHUBS

PAUL P. GRAHAM, R.S. HAMILTON, MERLE D. PIERSON
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Volume:
10
Year:
1986
Language:
english
Pages:
15
DOI:
10.1111/j.1745-4549.1986.tb00027.x
File:
PDF, 695 KB
english, 1986
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