[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Correlation of taste panel gradings with salt extractable proteins of frozen fish fillets.

Moorjani, M. N. and Montgomery, W. A. and Coote, G. G. (1960) Correlation of taste panel gradings with salt extractable proteins of frozen fish fillets. Food Research, 25. pp. 263-269.

[img] PDF
Food Research, 1960, Vol. 25, No.2, pages 263-269.pdf - Published Version
Restricted to Registered users only

Download (211kB)

Item Type: Article
Uncontrolled Keywords: Frozen fish, texture, salt solutions
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Oct 2014 06:43
Last Modified: 29 Oct 2014 06:43
URI: http://ir.cftri.com/id/eprint/3635

Actions (login required)

View Item View Item