A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2001.tb01045.x/fullpdf
Reference76 articles.
1. Texture Properties of Farmed Rainbow Trout (Oncorhynchus mykiss): Effects of Diet, Muscle Fat Content and Time of Storage on Ice
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