Flavor of cooked catfish (Pangasius hypophthalmus) fillets as prediction from raw fresh and frozen-to-thawed

Journal of Sensory Studies

Volumn 27, Issue 1, 2012, Pages 12-25

  Phan, Uyen T X ^a   Nguyen, Dzung H ^b  

^a INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY   (Viet Nam)

^b Ho Chi Minh City University of Technology   (Viet Nam)

Author keywords

[No Author keywords available]

Indexed keywords

DESCRIPTIVE ANALYSIS; DESCRIPTORS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY QUALITIES; TEXTURAL PROPERTIES; THREE STAGES;

THAWING;

PANGASIUS HYPOPHTHALMUS;

EID: 84856486366     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00363.x     Document Type: Article

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