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Elsevier

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High pressure treatment effects on cod (Gadus morhua) muscle

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Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

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Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase

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Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation

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