Composition and consumer acceptability of a novel extrusion-cooked salmon snack

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Kong, J ^a   Dougherty, M P ^a   Perkins, L B ^a   Camire, M E ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

Binder; Extrusion; Jerky; Omega 3 fatty acids; Salmon

Indexed keywords

OMEGA 3 FATTY ACID;

ANIMAL; ARTICLE; CONSUMER; FOOD HANDLING; FOOD INDUSTRY; HUMAN; METHODOLOGY; PHYSICAL CHEMISTRY; SALMON; SEA FOOD; STANDARD; TEMPERATURE; TIME;

ANIMALS; CHEMISTRY, PHYSICAL; CONSUMER SATISFACTION; FATTY ACIDS, OMEGA-3; FISH PRODUCTS; FOOD HANDLING; FOOD INDUSTRY; HUMANS; SALMON; TEMPERATURE; TIME FACTORS;

MANIHOT ESCULENTA; SALMO SALAR;

EID: 41749117278     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00651.x     Document Type: Article

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