Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: A review

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 1, 2014, Pages 52-61

  Cheng, Jun Hu ^a   Sun, Da Wen ^a,b   Han, Zhong ^a   Zeng, Xin An ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

AQUATIC PRODUCTS; CONNECTIVE TISSUES; CRITICAL ISSUES; INSTRUMENTAL METHODS; QUALITY ATTRIBUTES; RESEARCH AND DEVELOPMENT; SENSORY EVALUATION; STRUCTURE MEASUREMENT;

COLLAGEN; FISH; INTERNATIONAL TRADE; MUSCULOSKELETAL SYSTEM; SENSORY PERCEPTION; TEXTURES;

QUALITY CONTROL;

EID: 84890503205     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12043     Document Type: Article

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