Texture of Fish, Fish Products, and Shellfish

Handbook of Meat, Poultry and Seafood Quality

Volumn , Issue , 2007, Pages 549-562

  Hyldig, Grethe ^a   Nielsen, Durita ^b  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Characteristics; Fish poducts; Heat treatment; Perception; Segmentation

Indexed keywords

EID: 79955989292     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277829.ch42     Document Type: Chapter

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