Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09990.x/fullpdf
Reference15 articles.
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2. Texture offish muscle;Dunajski;J Texture Stud,1979
3. The texturometer-a new instrument for objective texture measurement;Friedman;J Food Sci,1963
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