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Sensory evaluation of lightly preserved salmon using free-choice profiling.

Journal Title:
International journal of food science & technology.
Journal Volume/Issue:
Apr 1999. v. 34 (2)
Main Author:
Morzel, M.
Other Authors:
Sheehan, E.M., Delahunty, C.M., and Arendt, E.K.
Format:
Article
Language:
English
Subjects:
salmon
smoked fish
fermented fish
food analysis
sensory evaluation
food storage
storage quality
cooling
texture
odors
flavor
appearance (quality)
View in NAL's Catalog:
IND22014102