Aspects chimiques du salage de la morue

We tried to understand the mechanisms of the reactions which could explain it as well as to see if it could be compared to the one affecting other relatively dry food matters of very different nature such as eggs and powdered milk or some biscuits. Diverse aspects of these issues have already been tackled in a number of works we deal with in the first chapter. Linked to some practical knowledge conveyed by the oral tradition, they enabled us to elaborate the hypotheses which lead us throughout this study. They are stated in the second chapter of this first part. The second part deals with industrial work conditions.