Procedure for Mechanical Assessment of Textural Change in Dried Fish Meat

Fisheries Science

Volumn 62, Issue 5, 1996, Pages 772-775

  Iseya, Zensuke ^a   Sugiura, Satoshi ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Drying; Fish meat; Sensory analysis; Texture

Indexed keywords

EID: 0004661771     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.62.772     Document Type: Article

References (8)

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