Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs

Food Research International

Volumn 34, Issue 6, 2001, Pages 473-481

  Morita, Kae ^a   Kubota, Kikue ^a   Aishima, Tetsuo ^b  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b KIKKOMAN CORPORATION   (Japan)

Author keywords

Boiled prawn; Chemometrics; Fractional factorial design; Full factorial design; Quantitative descriptive analysis

Indexed keywords

AROMA; COOKING; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; ORGANOLEPTIC PROPERTY; PH; PRAWN; RESPONSE SURFACE METHODOLOGY;

EID: 0034982077     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00072-2     Document Type: Article

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