Chemical, physical and sensory changes of small abalone meat during cooking

Fisheries Science

Volumn 70, Issue 5, 2004, Pages 867-874

  Chiou, Tze Kuei ^a   Tsai, Cyun Yu ^a   Lan, Huei Ling ^b  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

Author keywords

Abalone; Cooking; Free amino acid; Haliotis diversicolor; Sensory property; Taste; Texture

Indexed keywords

HALIOTIS; HALIOTIS CORRUGATA; HALIOTIS DIVERSICOLOR;

EID: 7544224423     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2004.00881.x     Document Type: Article

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