Physical measures of sensory texture in thawed sea scallop meat
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01156.x/fullpdf
Reference8 articles.
1. Development of an instrument for evaluating texture of fishery products;Dassow;Food Technology,1962
2. Comparative quality of fresh and of frozen and thawed scallop meats and post-thaw keeping quality during storage at 5°C;Dyer;Bulletin of the Japanese Society of Scientific Fisheries,1974
3. Texture-structure relationships in scallop;Findlay;Journal of Texture Studies,1984
4. Some observations on the quality of the weathervane scallop (Plantinopecten caurinus);Groninger;Journal of Milk and Food Technology,1970
5. Quantitative analysis of texture change in cod muscle during frozen storage;Kim;Journal of Food Process Engineering,1985
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