Sensory and texture quality of canned whelk (Astraea undosa) subjected to tenderizing treatments

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1559-1563

  Sanchez Brambila, G Y ^a   Lyon, B G ^b   Huang, Y W ^c   Franco Santiago, J R ^d   Lyon, C E ^b   Gates, K W ^e  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

^d SCL   (Mexico)

^e UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chewiness; Hardness; Papain; Shear force; Whelk

Indexed keywords

ASTRAEA UNDOSA; HALIOTIS CORRUGATA; UNDOSA;

EID: 0036291128     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10322.x     Document Type: Article

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