Developing minced fish products of improved eating quality: An interplay of instrumental and sensory texture

International Journal of Food Properties

Volumn 12, Issue 1, 2009, Pages 11-26

  Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Fish burgers; Fish sausages; Instrumental texture; Quantitative descriptive analysis; Sensory texture

Indexed keywords

COLLOIDS; CONTROL THEORY; FISH; STARCH; TEXTURES;

CONSUMER ACCEPTABILITIES; EATING QUALITIES; FISH PRODUCTS; INSTRUMENTAL TEXTURE; PRODUCT FORMULATIONS; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY ATTRIBUTES; SENSORY TEXTURE; STRONG CORRELATIONS; UPPER AND LOWER BOUNDS;

MEATS;

EID: 57849099653     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802252171     Document Type: Article

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