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.
![[thumbnail of Food Research, 1960, Vol. 25, No.2, pages 263-269.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Food Research, 1960, Vol. 25, No.2, pages 263-269.pdf")
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.res.in/id/eprint/3635 |
Actions (login required)
- View Item