Abstract
IN recent years the salt cod industry of Iceland has suffered heavy losses by the deterioration of the product caused by brownish-yellow discoloration. The deterioration sets in 10–20 days after salting, the flesh of the fish first becoming creamed and yellow and turning brownish-yellow to brown in three to five weeks. Such a deterioration has been observed in other countries, such as Canada and Great Britain.
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Dyer, W. J., “Yellow Stains in Salt Fish”, Fish. Res. Bd. Canada, Progress Reports of the Atlantic Coast Stations, No. 45 (1949).
Rep. Food Invest. Bd. for 1951 (Dept. Sci. and Indust. Res., London, 1952).
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OLAFSSON, P. Brownish-yellow Discoloration of Salt Cod and Halophile Calcium-needing Micro-organisms. Nature 173, 1143 (1954). https://doi.org/10.1038/1731143a0
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DOI: https://doi.org/10.1038/1731143a0
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