Sensory evaluation of lightly preserved salmon using free-choice profiling

International Journal of Food Science and Technology

Volumn 34, Issue 2, 1999, Pages 115-123

  Morzel, M ^a   Sheehan, E M ^a   Delahunty, C M ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Fermented fish; Free choice profiling; Salmon; Sensory evaluation; Smoked fish

Indexed keywords

EID: 0033474782     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00239.x     Document Type: Article

References (24)

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