Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties-Reference-Cited by-同舟云学术

Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties

Published:2011-10 Issue:8 Volume:44 Page:1814-1820
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Larsen Danaé,Quek Siew-Young,Eyres Laurence

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of thermal processing on minced fish gel structure;Cheng;Journal of Food Science,1979

5. Higher dietary intake of long-chain ω-3 p.lyunsaturated fatty acids is inversely associated with depressive symptoms in women;Colangelo;Nutrition,2009

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