Sensory evaluation of some fish sauces and soy sauce by multivariate analysis

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 67, Issue 2, 2001, Pages 267-273

  Funatsu, Yasuhiro ^a   Katoh, Ichiro ^a  

^a Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035633748     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.67.267     Document Type: Review

References (21)

1. Sanceda NG, Sanceda MF, Encanto VS, Kurata T, Arakawa N. Sensory evaluation of fish sauces. Food Qual. Prefer. 1994; 5: 179-184.
2. Chae SK, Itoh H. Nikkuni S. The color measurement and sensory evaluation for the accelerated fish sauce productios. Korean J. Food Sci. Tech. 1989; 21: 649-654.