Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish
- 1 November 1982
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6), 1818-1823
- https://doi.org/10.1111/j.1365-2621.1982.tb12890.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINSJournal of Food Science, 1979
- DISCRIMINATION OF FISH AND SEAFOOD QUALITY BY CONSUMER POPULATIONSJournal of Food Science, 1979
- THE TEXTURE OF COD MUSCLEJournal of Texture Studies, 1974
- CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE II. Children and TeenagersJournal of Texture Studies, 1972
- OBJECTIVE EVALUATION OF CANNED TUNA SENSORY QUALITYJournal of Food Science, 1970
- Texture and pH in fish muscle related to ‘cell fragility’ measurementsInternational Journal of Food Science & Technology, 1966
- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- Texture Profile MethodJournal of Food Science, 1963
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963
- On the psychophysical law.Psychological Review, 1957