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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.
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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.res.in/id/eprint/3635 |
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