Table 2. Total Amino Acids Composition (g/100 g dry weight) of Cod Throughout the Processing of Dried Salted Cod. Values are expressed as average ± standard deviation. Different letters (a-e) in the same row denote significant differences (p < 0.05) among the different processing steps. Hydroxyproline contents were bellow detection limit. Abbreviations: <DL - below detection limit

From

The Nutritional Quality of Dried Salted Cod: the Effect of Processing and Polyphosphates Addition

Bárbara Teixeira, Rogério Mendes

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