Microbial Characterization of Yellow Curing Process of Codfish
Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in water of the raw salted codfish, alternated with drying steps. The purpose of this study was to assess the main functional...
Guardado en:
Autores principales: | Susana Dias, Lélia Chambel, Rogério Tenreiro, Leonor Nunes, Virgílio Loureiro |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
Hindawi Limited
2021
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Materias: | |
Acceso en línea: | https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee42 |
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