| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8844076 | International Journal of Food Microbiology | 2018 | 8 Pages |
Abstract
Most formulations allow easy removal prior to further processing (cooking, frying). Temporary side effects such as 'acid cooking' obtained for high acid concentrations on sensitive surfaces (e.g. salmon) disappear during processing, recovering the normal taste and texture. The coating is hence suitable for a large variety of foods.
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Authors
Bjørn E. Christensen, Sabina P. Strand, Coraline Basset, Kåre A. Kristiansen, Ann-Sissel T. Ulset, Simon Ballance, Per Einar Granum,