Fiber diameter and fish texture

Journal of Texture Studies

Volumn 27, Issue 6, 1996, Pages 679-685

  Hurling, R ^a   Rodell, J B ^a   Hunt, H D ^a  

^a UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030335616     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb01001.x     Document Type: Article

References (3)

1. CHEN, X.J. and CLAYTON, J. 1995. Microstructural analysis of fish fillets and fabricated fish fillet analogues. p. 285, TCA IFT Annual Meeting 1995.
2. HATAE, K., YOSHIMATSU, F. and MATSUMOTO, J.J. 1984. Discriminative characterization of different texture profiles of various cooked fish muscles. J. Food Sci. 49, 721-726.
3. HATAE, K., YOSHIMATSU, F. AND MATSUMOTO, J.J. 1990. Role of muscle fibers in contributing firmness of cooked fish. J. Food Sci. 55, 693-696.