Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods

Journal of Food Process Engineering

Volumn 29, Issue 5, 2006, Pages 519-531

  Perez Won M ^a   Barraza, M ^a   Cortes F ^a   Madrid, D ^a   Cortes P ^a   Roco, T ^a   Osorio, F ^b   Tabilo Munizaga, G ^c  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

BIODIVERSITY; FOOD PROCESSING; HARDNESS; TEXTURES;

BLUE SQUAT LOBSTER TAILS; FISHING AREA; TEXTURAL ATTRIBUTES; TEXTURE PROFILE ANALYSIS (TPA);

FOOD PRODUCTS;

CERVIMUNIDA JOHNI; GALATHEIDAE;

EID: 33748962672     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2006.00077.x     Document Type: Article

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