Publisher: Nofima AS
Number of pages: 8
International Standard Numbers:
Open Access: none
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.