Salt-curing processes and shelf life of dried salt-cured cod. Dissemination of knowledge
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-545-3
Publication type : Nofima’s reports
Series : Nofima rapportserie 11/2018
Year : 2018
Links
:
FULLTEKST
:
nofimaas.sharepoint.com/:b:/s/...
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Knowledge from two projects related to salted fish have been disseminated through this project. We have made two videos; one about shelf life of salt-cured cod at refrigerated and elevated storage temperatures, and the other describes temperature of salt-cured cod during processing. In addition, printed handouts about these two issues have been made and distributed. The videos have been presented at FHF conferences, and the handouts have been distributed.
