Abstract
This chapter contains sections titled:
INTRODUCTION
SENSORY EVALUATION OF TEXTURE
ATTRIBUTES
TEXTURE OF FISH, FISH PRODUCTS, AND SHELLFISH
RECOMMENDATIONS AND FURTHER WORK
INTRODUCTION
SENSORY EVALUATION OF TEXTURE
ATTRIBUTES
TEXTURE OF FISH, FISH PRODUCTS, AND SHELLFISH
RECOMMENDATIONS AND FURTHER WORK
| Original language | English |
|---|---|
| Title of host publication | Handbook of Meat, Poultry and Seafood Quality |
| Editors | Leo M. L. Nollet |
| Publisher | Wiley-Blackwell Publishing Ltd |
| Chapter | 42 |
| Pages | 549-562 |
| ISBN (Electronic) | 9780470277829 |
| ISBN (Print) | 9780813824468 |
| DOIs | |
| Publication status | Published - 2007 |
| Externally published | Yes |