✦ LIBER ✦

Evaluating acceptability of fish minces and fish fingers from sensory variables

✍ Scribed by G. M. LASLETT; H. ALLAN BREMNER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

PHYSICAL, CHEMICAL AND SENSORY EVALUATIO

✍ T. NAKAYAMA; M. YAMAMOTO 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 688 KB

Texture analysis of fish fillets and min

✍ A. J. BORDERIAS; M. LAMUA; M. TEJADA 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 567 KB

Production and quality of fish fingers f

✍ Sükran Cakli; Latif Taskaya; Duygu Kisla; Ufuk Çelik; Can Altinel Ataman; Asli C 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 201 KB

YIELD AND ACCEPTABILITY OF MACHINE SEPAR

✍ D. L. CRAWFORD; D. K. LAW; J. K. BABBITT; L. S. MCGILL 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 349 KB

IMPROVED ACCEPTANCE AND SHELF LIFE OF FR

✍ J. K. BABBITT; D. K. LAW; D. L. CRAWFORD 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 255 KB

Odour intensity and taste acceptability

✍ Kolakowski, E. ;Miler, K. B. M. ;Kogut, G. ;Reszke, M. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 215 KB